Can you prepare raclette in advance?

Raclette is a dish that is best prepared and served fresh, as the cheese hardens quickly and the side dishes don't reheat as well. Therefore, it is not advisable to prepare raclette in advance.

What drinks go well with raclette?

Various drinks pair well with raclette, such as white wine, red wine, beer, tea, and soft drinks. A digestif, such as schnapps or ouzo, can also be served after the meal.

Can you eat raclette in the summer as well?

Raclette is often associated with the winter months, but it is also perfectly fine to eat raclette in the summer. Serve the side dishes with a fresh salad and a lighter wine, for example.

Raclette with side dishes

Name: Raclette with side dishes
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 180 to 230 g raclette cheese per person: Belgian, Swiss, Jura cheeses, etc.; 120 g charcuterie per person: Bacon, grison, raw ham, smoked dried bacon, etc. No overly fatty types, raw, dried, smoked, or spiced are ideal.; Rosemary butter:; 125 g soft butter; Juice and zest of 0.5 lemon; Pepper from the mill, fleur de sel; 2 tbsp finely chopped rosemary leaves; 2 cloves of garlic, grated; 2 handfuls of finely chopped parsley; Fennel pear salad:; 1 fennel, washed; 2 firm pears, washed; 1 handful of grapes, washed; 4 tbsp apple cider vinegar; 2 tbsp neutral oil, e.g., canola oil; Black pepper from the mill; Fleur de sel; 1 handful of walnuts, finely chopped; 1 shallot, sliced; 1 container of small white mushrooms, sliced; 1 large onion, finely sliced; 3 to 4 heads of endive, sliced; Onions and pickles; 500 g waxy potatoes, steamed; Pickled cucumber (recipe)

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30min

•

Easy

Do you want to try making raclette with side dishes yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

180 to 230 g raclette cheese per person: Belgian, Swiss, Jura cheeses, etc.
120 g charcuterie per person: Bacon, grison, raw ham, smoked dried bacon, etc. No overly fatty types, raw, dried, smoked, or spiced are ideal.

Rosemary butter:
125 g soft butter
Juice and zest of 0.5 lemon
Pepper from the mill, fleur de sel
2 tbsp finely chopped rosemary leaves
2 cloves of garlic, grated
2 handfuls of finely chopped parsley

Fennel pear salad:
1 fennel, washed
2 firm pears, washed
1 handful of grapes, washed
4 tbsp apple cider vinegar
2 tbsp neutral oil, e.g., canola oil
Black pepper from the mill
Fleur de sel
1 handful of walnuts, finely chopped
1 shallot, sliced

1 container of small white mushrooms, sliced
1 large onion, finely sliced
3 to 4 heads of endive, sliced
Onions and pickles
500 g waxy potatoes, steamed

Pickled cucumber (recipe)

Rosemary butter:
125 g soft butter
Juice and zest of 0.5 lemon
Pepper from the mill, fleur de sel
2 tbsp finely chopped rosemary leaves
2 cloves of garlic, grated
2 handfuls of finely chopped parsley

1 container of small white mushrooms, sliced
1 large onion, finely sliced
3 to 4 heads of endive, sliced
Onions and pickles
500 g waxy potatoes, steamed

Pickled cucumber (recipe)

Preparation method