Raclette savoyarde

Name: Raclette savoyarde
Total time: 20 min
Yield: Serves 4
Cuisine: Savoy
Ingredients: 1.2 kg (2.6 lb) sliced raclette cheese; 1.5 kg (3.3 lb) waxy potatoes (Charlotte); 300 g (11 oz) Savoy dry-cured ham; 300 g (11 oz) Grisons air-dried beef; 300 g (11 oz) rosette de Lyon dry sausage; 200 g (7 oz) jarred cornichons; 200 g (7 oz) pickled pearl onions

Savoy-style melted raclette cheese with potatoes and cured meats

⏱ 20 minServes 4Easy650 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1.2 kg (2.6 lb)sliced raclette cheese
1.5 kg (3.3 lb)Charlotte potatoes (or other waxy potatoes)
300 g (11 oz)Savoy dry-cured ham
300 g (11 oz)Grisons air-dried beef
300 g (11 oz)rosette de Lyon dry sausage
200 g (7 oz)jarred cornichons
200 g (7 oz)pickled pearl onions

1.2 kg (2.6 lb) sliced raclette cheese
1.5 kg (3.3 lb) Charlotte potatoes (or other waxy potatoes)
300 g (11 oz) Savoy dry-cured ham
300 g (11 oz) Grisons air-dried beef
300 g (11 oz) rosette de Lyon dry sausage
200 g (7 oz) jarred cornichons
200 g (7 oz) pickled pearl onions

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 raclette grill for 8 with individual pans

1 large saucepan (24 cm / 9½ in) for the potatoes

1 sharp knife (18 cm / 7 in blade)

1 large wooden cutting board

1 large platter for the cured meats

1 bowl for the cornichons

8 plates for serving

03 — Method

Wash the Charlotte potatoes carefully, leaving the skins on to keep all their nutrients while cooking.
Steam the potatoes for 25 minutes until fully tender without falling apart.
Arrange the cured meats nicely on the large platter, alternating colors for a pretty presentation.
Put the pickles in the bowl, mixing the cornichons and pickled pearl onions for a tangy, fresh contrast.
Preheat the raclette grill for 10 minutes so it reaches full heat.
Place a slice of raclette cheese in each little pan and melt for 4 minutes.
Pour the melted cheese straight over the hot potatoes and serve with cured meats and pickles as you like.