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Le Chaudron recipe
Raclette montagnarde
Mountain-style raclette with potatoes and cured meats
⏱ 30 minServes 6Easy620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)sliced raclette cheese
1.5 kg (3.3 lb)potatoes
300 g (11 oz)cured ham
300 g (11 oz)Grisons air-dried beef
200 g (7 oz)pickles
12pickled pearl onions
- 800 g (28 oz) sliced raclette cheese
- 1.5 kg (3.3 lb) potatoes
- 300 g (11 oz) cured ham
- 300 g (11 oz) Grisons air-dried beef
- 200 g (7 oz) pickles
- 12 pickled pearl onions
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub the potatoes well, then boil them in their skins in salted water for 25 minutes.
- Arrange the raclette cheese slices on a platter along with the cured meats, nicely laid out for sharing.
- Put the pickles and pickled onions in small bowls to go with the melted cheese and add some tang.
- Preheat the raclette grill, then put the hot potatoes and cured meats in the middle of the table.
- Melt the cheese slices in the individual trays for 3 minutes until golden and runny.
- Pour the melted cheese over the crushed potatoes and eat right away with the cured meats and crunchy pickles.
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