There are so many ways to enjoy Raclette this season, but often the method of melting the cheese is done one serving at a time, using specialized equipment (if you want to invest in a dedicated Raclette grill, here’s our favorite: Boska’s Milano Mini Raclette). But if you want to serve Swiss Raclette for a crowd, it can be challenging to have enough melty cheese for all. Here’s our method for feeding a crowd with the equipment you probably already have!
We really like this served over boiled new potatoes, but there are so many delicious root vegetables still available at the Farmer’s Market right now that will work equally well. Traditional accompaniments also include pickled veggies, if you buy a bowl of made-to-order Raclette in the Cream Top Shop, we serve it up with balsamic-pickled onions, cornichon pickles, and sweet-hot Peppadew peppers! These, of course, are just suggestions, pick your favorites and host your own Swiss Raclette for a crowd party today!
- 1 ½ lb new potatoes, scrubbed and peeled, if you like
- 1 lb Reading Raclette, sliced 1/4” (ask the cheese counter to slice it for you!)
- ½ lb pickled onions, optional
- ½ lb cornichon (sour pickled gherkins), optional
- 4-6 slices crusty bread, optional
- coarse mustard, optional
- Cover potatoes with cold, salted water in a large saucepan. Bring the water to a boil. Cook until potatoes are tender when pierced with a sharp knife, 20-25 minutes.
- Drain potatoes; keep warm until ready to serve.
- Arrange sliced cheese in a single layer in an oven-safe, shallow glass casserole dish or broiler-safe non-stick metal pan.
- Broil on low or medium until the cheese is just melted and beginning to brown.
- Arrange warm potatoes, pickled vegetables, crusty bread, and mustard on plates for each guest.
- Pour or scrape the cheese onto each plate. Traditionally, the cheese is scraped onto its own section of the plate, but you can also just scrape it directly onto the potatoes.