Photograph of the finished Raclette savoyarde

France · Bữa phô mai nướng chảy kiểu Savoie

Raclette savoyarde

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Raclette cheese Raclette cheese 2.2 lb
  • Photograph of Potato Potato 3.1 lb
  • Photograph of Ham Ham 11.3 oz
  • Photograph of Bacon Bacon 9.9 oz
  • Photograph of Pickled cucumbers Pickled cucumbers 9.9 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of White wine White wine 2 cups
  • Photograph of Coarse salt Coarse salt 1.4 oz

Method

  1. 1 Boil potatoes with their skins on in salted water for 30 minutes, then keep them warm in a towel.
  2. 2 Boil the potatoes with the skin on, don't peel them; the skin will keep them from becoming mushy while you wait for the cheese to melt.
  3. 3 Arrange the ham, bacon, pickled cucumbers, and pickled onions on separate plates.
  4. 4 Cut the Raclette cheese into 5 mm thick slices and let it sit at room temperature for 30 minutes.
  5. 5 Grill each slice of cheese in a small tray over top heat until the cheese surface is bubbling and golden brown.
  6. 6 Pour melted cheese directly over hot peeled potatoes, sprinkle with pepper, and enjoy with white wine.

With an appliance

  • Air fryer 40 min

    Replace step 5: spray the cheese tray with oil, bake each slice at 215 degrees in a steamer for 5 minutes, rotating the tray between batches; the top surface will spot faster than the bottom, and because the steamer is small, divide into multiple batches.

Start cooking