Raclette

Traditional Swiss melted cheese served over potatoes, alongside fresh carrot and celeriac salads and various pickled accompaniments.

Vegetarian Potatoes Cheese Salad Swiss

Estimated Nutrition

Calories

1712.1

kcal / serving

6848.4 kcal total

Carbs

103.2g

per serving

412.8 g total

Fat

106.3g

per serving

425.2 g total

Protein

87.2g

per serving

348.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wine Vinegar

tsp

Dijon Mustard

Dairy

Raclette Cheese

Or Fontal or Bagnes

tbsp

Crème Fraîche

Or mayonnaise or cream

Meat

200

Salami

Or cured ham

NutsSeeds

pinch

Black Pepper

Freshly ground

pinch

Cayenne Pepper

clove

Garlic

Finely chopped

tbsp

Flat leaf Parsley

Chopped

clove

Garlic

Finely chopped

tbsp

Chives

Chopped

tsp

Sea Salt

To taste

OilsFats

tbsp

Olive Oil

Light or sunflower oil

Vegetables

500

Carrots

Peeled and grated

piece

Red Onion

Chopped

piece

Celeriac

Peeled and grated

piece

Red Onion

Chopped

New Potatoes

Boiled or steamed in skins and kept warm

jar

Cornichons

jar

Silverskin Pickled Onions

jar

Pickled Mushrooms

Method

Prepare the cheese following the manufacturer instructions for your raclette machine.

Combine the grated carrots, garlic, red onion, and parsley for the carrot salad.

Combine the grated celeriac, garlic, red onion, and chives for the celeriac salad.

Whisk together the oil, vinegar, mustard, and crème fraîche to create the dressing.

Drizzle the dressing over both salads and toss well to combine.

Heat the cheese in the machine until it is fully melted.

Scrape the melted cheese over warm potatoes.

Season with pepper or cayenne and serve with pickles and salads.