Classic Raclette

5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 196 kcal


For the classic:

  • 2 kg Raclette cheese
  • 360 g Gherkins
  • 190 g Silver onions
  • 2 kg Small potatoes (e.g. triplets)

Raclette side dish tips:

  • 800 g Mushrooms
  • 200 g Tomatoes
  • 16 Pc. Ham slices
  • 800 g Turkey breast fillet
  • 500 g Asparagus
  • 190 g Pickled corn on the cob
  • 300 g Canned corn kernels
  • 300 g Pineapple pieces

Raclette dip herbs:

  • 200 g Yogurt
  • 50 g Cream cheese
  • 50 g Sour cream
  • 0,5 bunch Chives
  • 0,5 bunch Dill
  • 1 tsp Mustard
  • Salt
  • Pepper
  • 1 Splash Lemon juice

Raclette sauce, cocktail sauce:

  • 200 g Mayonnaise
  • 2 tbsp Ketchup
  • 2 tbsp Yogurt
  • 1 tbsp Cognac
  • 2 tbsp Lemon juice
  • Salt
  • Pepper
  • 1 tsp Sugar

Dessert for raclette: Baked apple pans:

  • 4 Pc. Tart apples
  • Lemon juice
  • Sugar
  • Cinnamon
  • Sliced ​​almonds


  • At the big festivals in winter there is a dish that is becoming more and more popular: the raclette. Whether at Christmas, New Year's or simply on sociable evenings with friends and family - Raclette caters to many tastes and therefore makes children and cones happy, as does the winter classic fondue. You can actually use anything as a raclette ingredient, but there are some classics.
  • The cheese is of course important. Raclette cheese is available in slices or whole. But butter cheese, Gouda or Cheddar cheese are also suitable - the main thing is that it melts under the grill. You should expect between 200 and 250 grams of cheese per person. For a raclette for 2 people 500 grams are enough, with a raclette for 8 people you are on the safe side with 2000 grams.
  • With a classic raclette, you can eat boiled or jacket potatoes, pickled onions and gherkins as a side dish. Since many raclette machines now also have a grill plate, turkey breast or other finely chopped meats, mushrooms, fresh vegetables or ham can also be seared very well.
  • This raclette recipe complements the classic with a few small delicacies. In addition to the original ingredients, the recipe also gives tips on what to add to potatoes, gherkins and silver onions, shows how to make two simple dips and gives a delicious dessert tip. This is how the raclette evening can be a success. A dry white wine goes well with it.


  • Wash and finely chop the chives and dill. Mix the yoghurt, cream cheese, sour cream and mustard, add the herbs and season to taste with salt, pepper and lemon juice.

Cocktail sauce:

  • Mix the mayonnaise, ketchup and yogurt together. Season to taste first with salt and pepper, then with cognac, lemon juice and sugar.

Prepare raclette:

  • For the classic, all you have to do is cut the cheese, boil the potatoes for 20 minutes and set the table.
  • If you want to use the additional side dishes, you should cut the mushrooms into slices beforehand. Wash the turkey breast, dab it dry and cut it into slices, put it straight from the refrigerator on the table and, if possible, place it on the grill at the beginning so that no germs can develop. Always cook poultry through!

Eating raclette:

  • Originally only the cheese came on the pans and was then placed on the side dishes. Of course you can also put side dishes under the cheese or grill them without cheese.

Prepare dessert:

  • Wash the apples, quarter them and remove the core. Cut the apple quarters into thin wedges. If you want to put the slices on the table at the beginning, you can sprinkle them with lemon juice, so they don't turn brown so quickly and look nicer.
  • Place apple wedges side by side or slightly overlapping in raclette pans, sprinkle with a little sugar and cinnamon and top with a few almond flakes. Put the pans in the raclette machine and wait a few minutes until the sugar is lightly caramelized. Vanilla ice cream tastes good with it.


Serving: 100gCalories: 196kcalCarbohydrates: 1.8gProtein: 14gFat: 14.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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