Queso racleta suizo derretido raspado sobre papas hervidas, servido con embutidos y pepinillos. Una tradición alpina suiza convertida en una comida social festiva.
Raclette—both the name of the cheese and the dish—comes from the French verb racler, meaning 'to scrape'. Traditionally, a half-wheel of raclette cheese was held near a fire until the surface melted, then scraped directly onto plates of boiled potatoes by alpine herdsmen of the Valais canton. Today, raclette is served with electric tabletop melting machines that allow each diner to melt their own cheese in small individual pans called coupelles. The ritual of gathering around a raclette grill for hours, eating in waves, is central to Swiss social life, particularly in winter and at Christmas markets across the country.
Sirve 4
Scrub the potatoes well but leave the skins on. Place in a pot of cold salted water, bring to a boil, and cook for 18–20 minutes until completely tender when pierced with a knife. Drain and keep warm in a serving bowl.
Arrange the cornichons, pickled onions, and charcuterie (Bündnerfleisch, salami) attractively on a large serving board or platter. Place in the center of the table alongside the potatoes.
Preheat the tabletop electric raclette machine according to the manufacturer's instructions. Lay a slice of raclette cheese in each individual coupelle (tray). If using a traditional grill-top raclette machine, you can also grill vegetables on the top plate.
Slide the filled coupelles under the heating element. In 2–3 minutes the cheese will bubble and develop a golden crust. Using the small wooden spatula provided, scrape the melted cheese over a potato on your plate.
Season with black pepper and a pinch of paprika. Eat with cornichons, pickled onions, and slices of charcuterie. Repeat as many rounds as desired—raclette is meant to be a leisurely, convivial meal lasting 1–2 hours.
Allow the cheese to reach room temperature 30 minutes before melting for even results.
Slice the cheese thicker (4 mm) for creamier, more molten results.
Keep spare potatoes warm in a low oven wrapped in foil.
Offer a variety of cheeses—Gruyère, Appenzeller—alongside raclette for variety.
Top the cheese in the coupelle with a few slices of truffle or mushroom before melting.
Add a thin slice of prosciutto directly on top of the cheese for a richer melt.
Serve with roasted vegetables (peppers, zucchini) grilled on the raclette's top plate.
Vegetariano: cambia la proteína por champiñones de ostra rey asados, tofu ahumado o garbanzos cocidos—ajusta el sazón ligeramente hacia arriba para compensar.
Raclette is a communal dish meant to be eaten fresh. Leftover sliced cheese can be refrigerated for up to 5 days, wrapped tightly in parchment. Cooked potatoes can be refrigerated for 2 days and reheated.
Raclette dates to at least the 13th century in the Valais region of Switzerland, where farmers would melt cheese by the fire after a long day in the alpine pastures. The first written mention of the dish appears in medieval Swiss-German manuscripts where it was called 'Bratchäs' (roasted cheese).
A machine is ideal for the full experience. Without one, you can melt cheese slices under a conventional oven grill (broiler) on a baking sheet for 2–3 minutes until bubbling, then spoon over potatoes.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Por porción (550g) · 4 porciones totales
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