How to Host a Raclette Party

Baby potatoes with raclette cheese melted over them and garnished with gherkins and cocktail onions.

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Hosting a Raclette party can be one of the easiest ways of entertaining. Similar to a fondue, each guest will melt their cheese under the grill top and then pour the it over baby potatoes on their plate. The usual accompaniments are simple cornichons, sour pickled onions and pepper. You can get more elaborate - but you don't have to!

Prep Time30

Total Time30

Course: Main Course

Cuisine: French

Servings: people

Calories: 1538kcal

Author: Carolyn Hetke

Equipment

1 Raclette Grill See notes for serving raclette without a grill.

Ingredients

6 oz Raclette cheese per person Swiss or French recommended. See Note 1.
8 baby gourmet potatoes 6-9 small potatoes per person See Note 2.
28 oz French cornichons approximate See Note 3.
16 oz sour pickled onions approximate See Note 4.
Black pepper for seasoning grinder fresh preferred See Note 5.

Instructions

Slice cheese into ¼" slices discarding the rind. (If using a raclette grill check the size of the grill pan and cut your cheese to fit it as best you can). Plate so guests will be able to easily take a few slices for their plate.
Drain cornichons and onions. It is often helpful to divide them into a couple of serving dishes each so each end of the table can access them.
Plan to boil or steam potatoes so they are steaming hot when you are ready to take them to the table. To Boil: Cover potatoes halfway with water, bring to a boil and simmer 15-20 minutes until fork tender. Drain and transfer to serving dishes. To Steam: Bring water to a boil under steam tray of steamer. Steam 13-20 minutes until tender. Transfer to serving dishes. Again, it is often helpful to have a serving dish of potatoes at each end of the table so guests can access them easily.
If you like you can make Salt Potatoes Raclette.

Notes

Swiss raclette is slightly stronger tasting and much stronger smelling than French, which can be off-putting afterward. I prefer French. Raclette cheese is the signature of this dish so seeking it out is recommended, but I have used Jarlsberg in a pinch.
New gourmet potatoes are recommended. Fingerling potatoes are also great. If you can't find gourmet potatoes use the smallest waxy potatoes (like Yukon Gold) and halve or quarter them.
Cornichons are tiny dill pickles that are not as strong or acetic as the dills we are used to in North America. Maille is a good commercial brand and they are often available in bulk at the deli counter of good specialty shops.
Sour pickled onions a traditional and complement the cornichon taste. I have used sweet pickled onions in a pinch but they are not traditional.
Black pepper is optional and a complement similar to fresh ground pepper on a Caesar salad. Your choice and fresh ground is best.

Amounts

Amounts are estimates. They can vary depending on the appetites of those attending. Use your judgment.

If you are serving a substantial side salad this may also impact the amount of cheese and potatoes needed.

Variations

Some dinner parties use the top of the hot grill to cook thin strips of beef, shrimp, or sliced sausage - anything that cooks quickly and easily. In these situations, choose condiments to complement your chosen protein. (These are not typically combined with serving Raclette from under the grill.)

Wine Pairing

White Wines: Look for a crisp wine with enough acidity to cut the richness of the cheese.

Alsatian Riesling, Alsatian Pinot Gris, White Burgundy or any crisp Chardonnay would be a good match for the richness of the raclette cheese.

Ontario Riesling, Pinot Gris or Chardonnays would work especially well due to their tautness and minerality.

Red Wines: Look for a medium-bodied, fairly acidic wine to cut the richness of the cheese. Burgundy Red or any Pinot Noir would work well. A Merlot, an Italian Barbara or a Rhone-style GSM would also be nice.

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