Enjoying Raclet

I was so focused on eating Raclet on Christmas day that I failed to take any good pics. Friend and regular reader Phyllis, a marvelous and creative cook, asked for more. Sara and Ben hosted Raclet for their friends in Austin over New Year’s, and Sara sent pics along for all of us.

There is Swiss Raclet and French Raclet, and apparently the French Raclet doesn’t melt quite right — so if you’re going to try this, hold out for the Swiss version. This is a very fun meal to do with a group. You need the grill or burner on which to melt the cheese. The simplest version of Raclet is bubbly melted cheese served over boiled potatoes. Over the years, Ben’s family has augmented the meal with cured and fresh meats, pickles, cocktail onions, freshly chopped chives, and fresh vegetables. It’s a wonderful spread, a tasty meal, and a very social eating experience. I’m a big fan!

Phyllis, I do think you and Art would enjoy hosting this meal for your friends. It is a lot of prep work, and you have to buy the grill — a consideration for those of us who are downsizing our kitchens. Do these pics give you a better sense of a home-generated Raclet meal?

Ben has two Raclet grills, a round one and this rectangular one. For a group, you probably need two. In front of the grill, at the lower right, you see the little individual melting trays — each person gets one and cooks his or her own cheese and perhaps meats.

Chicken marinated in soy.

The selection of meats. Ben also likes to served high quality raw beef and marinated chicken bits that have to be cooked along with the cheese.

Raclet, ready to be eaten. Everyone individualizes his or her plate, depending on tastes.

The big black thing in the middle of the table is the grill. This one has veggies being grilled on top. Each person has his or her own little tray for cheese; that goes below the grilling veggies. You can see the gray handles of the little melting trays sticking out. In the right lower corner, under the fork, is a slice of as yet unmelted Raclet cheese.


4 thoughts on “Enjoying Raclet

  1. Thank you Sara, Ben, and Pam for forwarding the info and photos about eating raclet. What fun, and I like all the modern additions to the process. I ate this in a Swiss restaurant many years ago (1960’s-70’s?) and what I remember was a large chunk of cheese heated by a sterno burner for our table of four. As the outer edges melted you scraped it off and added it to cooked potatoes. I think pickles were the only other item. Like fondue, there is now different equipment and more food options. Whatever, it is a great group eating activity, and a wonderful family tradition! Not sure that I would invest in raclet equipment, but might try coming up with a modified version.
    Thanks everyone!

  2. for Phyllis: That’s what Ben described as the traditional Raclet as well, scraping the melted bits off a big wheel that is exposed to heat. The tableside version is a bit different. I really enjoyed it, but think I too will defer to them for the actual meal. Too much prep work for me aside from the equipment needed!

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