Raclette (Switzerland)

Raclette (switzerland)

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Vicki Butts (lazyme)


The word raclette comes from the French word racier, meaning "to scrape." Raclette is traditionally prepared by holding a chunk of the cheese before an open fire. When the cheese begins to melt, it is quickly scraped off with a large knife onto a hot plate. The cheese is then eaten with a boiled potato, gherkins (tiny pickles), and pickled onions. Swiss diners can easily consume two or three servings of raclette. Have extra ingredients on hand for big appetites!

From Easy Menu Cooking the Microwave Way by Nancy Cappelloni.


★★★★★ 1 vote

15 Min
10 Min


  • 6 small
    potatoes, washed and scrubbed (red or white)
  • 1/4 c
  • 12 oz
    raclette cheese (3/4 lb) or gruyere or imported swiss
  • 12 small
  • 12 small
    pickled onions

How to Make Raclette (Switzerland)


  1. Peel a strip around the middle of each potato.
  2. Place potatoes in a ring in a microwavable glass baking dish or casserole. Add water. Cover tightly and microwave on HIGH for 4 minutes.
  3. Rearrange and turn over the potatoes. Cover and microwave on HIGH for 4 to 8 minutes, or until tender when pierced with a fork. Let stand, covered, for 3 minutes.
  4. Slice cheese into 12 equal pieces, each about 1/4 inch thick and 4 inches long.
  5. Arrange 2 slices of cheese in the center of each of 6 microwavable plates.
  6. Microwave each plate, uncovered, on HIGH for 40 to 60 seconds, until the cheese is melted, creamy, and bubbly, but not runny.
  7. Place a cooked potato, 2 gherkins, and 2 onions on the side of each plate.
  8. Serve immediately.

Printable Recipe Card

About Raclette (Switzerland)

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Eastern European
Other Tag: Quick & Easy

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