DISH RESEARCH · Main dish
Raclette
Also known as: Raclette (fromage), Raclette (fromage) fumée, Raclette (fromage), au poivre, Raclette de Savoie (fromage)
Swissmilk’s classic Raclette seasons and melts supplied cheese slices in small pans and serves them with hot ready Gschwellti, Cornichons and Silberzwiebeli.
About Raclette
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Swissmilk’s classic Raclette centres on supplied sliced Raclette cheese, with Gschwellti, Cornichons and Silberzwiebeli served alongside. The selected quantities provide eight hundred grams each of the cheese and potatoes for four portions.
The supplied Raclette slices are placed in small pans. The recipe’s seasoning list includes paprika, pepper and Raclettegewürz.
The cheese in the small pans is seasoned and allowed to melt. This preparation keeps the sliced cheese as the centre of the meal.
The accompanying Gschwellti are supplied hot. They are served alongside the melted cheese with Cornichons and Silberzwiebeli.
The cheese, potatoes, Cornichons and Silberzwiebeli complete the classic combination described by Swissmilk.
Ingredients in Raclette
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.