The Recipe · No.770 · Raclette

Raclette, and Where to Source It

Melt the cheese slowly under direct top heat until it bubbles and browns at the edge, then scrape it off while it is still liquid. Keeping the potatoes hot and skin-on is what stops the cheese from seizing on the plate.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook15 min
Makes4 servings
CuisineSwiss
Cook it with
Air fryerGrill
Can you make Raclette in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Raclette cheese
A semi-firm Alpine cow's-milk cheese that melts to a silky scrape. A real farmhouse raclette is worth it.
1.5 lb
Source it →
Fingerling potatoes
Boiled whole, skins on, and kept hot and covered. Fresh, bought local.
2 lb
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Cornichons
Tart little pickles to cut the rich cheese fat.
1 cup
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Cured beef or ham
Air-dried beef or a good prosciutto, sliced thin.
8 oz
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Boil the potatoesCook the fingerlings in salted water until tender and keep them warm.
  2. Set the tableArrange the cold cornichons, onions, and cured meats alongside.
  3. Melt the cheeseHeat a slice of raclette under a grill or in a raclette pan until bubbling.
  4. Scrape and serveScrape the molten cheese over a hot potato and grind black pepper on top.
Part Three
The Toolkit

Raclette grill · Boiling pot · Serving board

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© 2026 5best2buy · Worth The Hunt · Recipe No.770