A good raclette is cooked with special raclette cheese. Take about 200 g
of cheese per person. Cut the cheese in slices of 5 mm.
For this, you can use the Tefal special
knife (not delivered with the appliance:
you can buy it by your local dealer).
A few recipes for 6 people :
Raclette Savoyarde
• 1.5 kg raclette cheese • 2 kg potatoes • 12 slices of ham • a few peppers
• mushrooms • 1 jar of pickles • 1 jar of pickled onions • canned baby corn
Bake potatoes in their own skins. Cut the cheese in slices, the peppers
into quarters and mince the mushrooms. Place the pickles, pickled onions,
corn and peppers into individual small dishes. Place a slice of cheese onto
the cooking plate in one of the six imprints and leave to melt. Serve with
ham, potatoes and the other garnishes.
Dried meat raclette
• 1.5 kg raclette cheese (pasteurized or with not pasteurized milk) • 12 potatoes
• 12 thin slices of dried meat • 12 slices of ham • ground nutmeg • paprika
• pepper • tomatoes • parsely
Bake potatoes in their own skins and cut them in thin slices. Place a slice
of cheese on the cooking plate in one of the six imprints. Cover with
potatoes then a second slice of cheese. Add a slice of dry meat. If
required add any seasoning half way through cooking. Serve with ham
and garnish with slices of tomato and parsley.
4 cheeses raclette
• 375 g raclette cheese (pasteurized or with not pasteurized milk) • 375 g of blue
cheese • 375 g soft cheese • 375 g goat’s cheese (log shape) • 1.8 kg potatoes
• thyme • 1 jar black olives
Bake potatoes in their own skins and thinly slice. Offer the different
cheeses cut into about 2cm cubes to your guests on a serving plate.
Each guest can then place cubes of the cheese according to their taste
onto their own section of the cooking plate. Leave the cheese to melt by
stirring with the wooden spatulas to mix the flavours.
Once melted the cheese mixes can be slid onto the thin sliced potatoes,
garnish with lightly sprinkled with thyme and black olives..
Raclette
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