Raclette

The first time I put raclette on the table, I found myself surrounded by about eight people who were all asking, 'But how does it work, everyone makes their own?' As if I had invented the system. In my mind, it seemed super simple: I have a device with small spatulas, you put them on the table, everyone makes what they want, and I don't have to run around with plates in the kitchen. Well, I only realized later, when I looked at all the joy and the piles of bowls, how nice it is to see people combining ingredients to their heart's content, playfully arguing over who gets the mushrooms or the baked baguette, and it almost doesn't matter that the cheese and potatoes are 'ordinary.' The first time I boiled the potatoes too long and they turned to mush – big mistake, just so you know. The second time I forgot to cut the cheese slices thick enough, and they didn't melt properly. Now I've learned: if you have the right ingredients, you can't go wrong, and people really enjoy this raclette experience.

Let me briefly explain how I do it:

Quick info

For eight people, I rely on about an hour and a bit until everything is ready (boiling the potatoes beforehand, cutting, portioning, setting the table). It's nothing complicated, but you need a bit of organization so you don't get caught off guard when everyone is salivating and hovering around.
Servings: 6-8 hungry people.
Difficulty level: a joke. It's more about boiling potatoes and putting everything in bowls than actual 'cooking.' The rest is socializing and playing.

Ingredients + quantities and what I do with them

1.5 kg potatoes (preferably a firm variety, not those that turn to mush; you want them to slice nicely after boiling) – the base from which everything starts
400-600 g Raclette cheese or any cheese that melts nicely (I put as much as needed so no one goes without, ideally about 70-80 g per person if you have other things)
1-2 baguettes – slice them, as people want to put some on bread, not just on potatoes
A container of pickled cucumbers and one of roasted peppers – these add acidity; otherwise, the fat from the cheese is hard to digest
A handful of black olives (or green, everyone has their preferences)
About 250 g canned corn (optional, but adds good texture and color)
250 g sliced champignon mushrooms (put them raw on the grill; they cook quickly)
300 g thinly sliced pork (or chicken, or beef, whatever you prefer)
300 g sliced sausages (any will do, from chorizo to kabanos)
200 g shrimp (I only add them if I know I have enthusiasts at the table; I quickly marinate them with a bit of oil, garlic, and lemon)
A simple carrot salad (3-4 grated carrots with a bit of lemon and oil; otherwise, everything is heavy, and something fresh is needed on the side)
Plus salt, pepper, olive oil – I put them on the table, and everyone adjusts to their taste

Preparation method

1. Potatoes: I wash them well, with the skin on, and boil them in salted water. They should not fall off the fork but should allow a knife to go in easily. I let them cool, then peel them (if I'm in a hurry, I leave the skins on; some say they're better that way). I slice them, not too thin – so the cheese has something to sit on.
2. Cheese: I slice it about the thickness of my little finger (if it's too thin, it doesn't melt properly; if it's too thick, it doesn't melt all the way through, and people grumble).
3. The rest of the ingredients: I put everything in bowls – olives, drained corn, sliced cucumbers and roasted peppers, sliced mushrooms. I cut the meat and sausages as thin as possible, and if I feel like it, I quickly toss the shrimp in oil and garlic. I slice the baguette and put it in a basket on the table.
4. Salad: Coarsely grated carrots, drizzled with a bit of oil and lemon juice, salt, and pepper. I don't overthink it here; it's more for color and lightness on the table.
5. The raclette machine: I place it in the middle of the table; everyone chooses a spatula (if you have two per person, it's better, as you always have one cooking and one to eat with). On the upper grill, the meat, sausages, and mushrooms are cooked, and in the spatula, you put slices of potato, cheese on top, and possibly other ingredients to taste (corn, olives, if you want to play around).
6. When the cheese has melted and starts bubbling, you pour the contents over the potatoes on the plate, add pickles or salad, and dig in.

Why do I always come back to raclette?

Simple: you don't have to keep an eye on the pot, you're not a 'slave host,' people actually participate, laugh, and everyone combines things as they like. It's one of the few occasions where I don't stress about not getting to eat while it's hot. Plus, I get away easily with the ingredients – nothing fancy, but it still looks like a rich meal. It works anytime: for a birthday, New Year's Eve, a weekend evening, when you don't feel like making 'menus.' Everyone finds something they like, even vegetarians or picky eaters – everyone puts what they want in their spatula.

Tips, variations, and serving ideas

Useful tips

1. Don't boil the potatoes too much, or you won't be able to slice them nicely. It's better to take them out a bit earlier than to end up with mush from the bottom of the bowl.
2. The cheese should be cold when you slice it but at room temperature when you put it in the spatula – it melts better that way.
3. Don't overcrowd the grill – the meat needs a bit of space to cook well.
4. For those sensitive to lactose or vegetarians, make sure to have clear separate options – not everyone wants the smell of sausages on mushrooms.
5. If you don't have a raclette machine, you can (but it's not as fun) put the cheese slices on potatoes in a baking tray in the oven, on baking paper, to melt. It's not as interactive, but no one will die of craving if you don't have a machine.

Substitutions and adaptations

- You can use any cheese that melts well: smoked cheese, gouda, tilsit, fontina, even mozzarella (but not fresh, the hard kind). I never use cheeses with too much water, as they leave a nasty liquid in the spatula.
- Gluten-free? Skip the bread; go for potatoes and vegetables.
- No meat? Add more mushrooms, corn, roasted peppers, whatever you want. You can add smoked tofu; it works decently.
- If you don't have fresh mushrooms, use olives or even thin slices of zucchini. Don't put broccoli; it doesn't cook quickly enough on the grill, and no one wants to wait for a piece as hard as a rock.

Variations

- With fish: thin fillets of salted salmon or trout cook quickly on the grill. It goes well with lots of lemon.
- With egg: sometimes I crack a small egg in the spatula over the potato and let it cook under the cheese. It doesn't always work out, but for those curious to try, don't be scared if the cheese spills over.
- For kids: it works with ham, simple mushrooms, soft cheese, and maybe some sliced bell peppers.

Serving ideas

Don't complicate the menu; leave everything on the table, and everyone fills their plate. I also add a green salad if people want something lighter. For drinks, anything goes: dry white wine, cider, lighter beer, water with lemon slices. I'm not picky, but cold white wine goes best.
If you want dessert, something light – fresh fruit or a simple cake without heavy cream.

Frequently asked questions

1. Can I make raclette without a special machine?
Yes, you can do it in the oven: put the sliced potatoes in a tray, top with cheese, and bake until melted. It's not as fun, but the taste is there. Or, if you have an electric grill, you can try to improvise with small stainless steel trays.
2. What if I don't have raclette cheese?
Use quality cheese, gouda, tilsit, or even that generic cheese found in any store. The important thing is that it melts and doesn't turn rubbery.
3. Should I peel the potatoes before or after boiling?
After. It's easier, they don't crumble, and the skin keeps the potato 'in place.' Plus, it's quicker to peel, so you won't be annoyed with burnt fingers.
4. What happens if I use raw mushrooms directly on the grill?
It's okay if they're sliced thinly. They cook quickly and don't need to be sautéed beforehand. Don't wash them with too much water; just wipe them with a towel, or else they'll splash everything around.
5. How long does it take to melt the cheese in the spatula?
It depends on the machine and the thickness of the slice. For me, about 3-5 minutes. If it's too thin, it burns at the edges; if it's too thick, it doesn't melt completely. You need to aim for a slice of 6-8 mm.

Nutritional values (approximate)

A standard serving, with potatoes, 70-80 g of cheese, a handful of meat, and pickles, is around 500-700 kcal, depending on how carried away you get with grilling or bread. The protein comes from cheese, meat, and shrimp, so it's substantial, with some fat to match. It's not a diet meal, but you're not eating kilograms at once, especially since it's heavy, you get full quickly, and you don't feel like overdoing it with portions. It's rich in calcium and protein, but clearly not for those on a low-fat diet or avoiding salt. However, with the pickles and salad on the side, it 'works.'

How to store and reheat

Honestly, rarely is there anything left, but if you have unused cheese and potatoes, put them in a closed container in the fridge (store the potatoes separately from the rest, so they don't pick up smells). You can grate the cheese and use it for a hot sandwich or an omelet, and the potatoes can go into a cold salad or be quickly sautéed with whatever meat or vegetables you have left. If you want to reheat the raclette directly, put everything on a small tray, cover with foil, and bake for 10-15 minutes at 180°C. I don't recommend the microwave – the cheese hardens, and the potatoes become gummy.

That's how I do raclette. In the end, the table looks like after a small party, everyone is smiling, and I'm happy I don't have to stand by the pot all evening.

We boil the potatoes with their skins, peel them, and place them in a bowl. We prepare the remaining ingredients in various larger or smaller bowls. We also prepare slices of cheese that are quite thick. We place the raclette machine in the middle of the table, heat it up, and each diner prepares their slices of potatoes with cheese on their own spatula, which they insert into the machine. Ideally, everyone should have two spatulas. One is used for preparation while the other is consumed. On top, we grill sausages, meat, fish, or whatever we desire. The potatoes with melted cheese are eaten in combination with the rest of the ingredients on the table.

 Ingredients: 1.5 kg of potatoes, 400 - 600 g of Raclette cheese or another type of cheese, carrot salad, pickled cucumbers, bell peppers, corn, 1-2 baguettes of bread, slices of pork fillet, slices of sausages, marinated shrimp, sliced champignon mushrooms, olives.

 Tags:  raclette potatoes with cheese