Raclette

Raclette is one of the great convivial mountain meals, alongside fondue. The principle comes down to one gesture: melt some cheese and scrape it onto hot potatoes. It is a simple, generous dish, shared at the table without fuss. Here we talk about the meal; for the cheese itself, see the Raclette de Savoie page.

Where the gesture comes from

Raclette was born among the shepherds and farmers of the Alps, who brought half a cheese close to the fire and scraped the melted part onto bread or potatoes. Long a simple mountain snack, it became a table meal with the arrival of electric grills, which spread the dish across France. The Savoyard version is made with Raclette de Savoie, an IGP cheese designed to melt.

The recipe and quantities

To do it well, count on about 200 g of cheese and 200 to 250 g of potatoes per person. Choose firm-fleshed potatoes, boiled or steamed, and serve them hot. Plan a good plate of Savoyard charcuterie (dry ham, rosette, air-dried beef) and gherkins, pickled onions or small salads for freshness.

Two methods coexist. The electric grill with individual pans, practical and clean, where everyone melts their own slices. And the half-wheel under a lamp or a burner, more spectacular and closer to tradition, where you scrape the melted layer directly. In both cases, the cheese should melt gently and stay supple.

Sides and pairings

Charcuterie and gherkins are the classics, but raclette lends itself to variations: mushrooms, baby potatoes, a little green salad to lighten it. Avoid overloading: the cheese is already rich. For wine, a dry, lively Savoie white is the safest pairing, as its acidity helps digest the fat. A light red such as mondeuse works too. It is all on the Savoie wines page.

Raclette or fondue?

Both are melted-cheese meals, but they do not follow the same logic. Raclette melts a single cheese that you scrape onto potatoes, with charcuterie. Savoyard fondue melts a blend of cheeses in white wine, eaten with bread. Raclette is easier to serve and pleases children; fondue takes a bit more knack. For the full overview of the dishes, see Savoyard specialities.