Swissmar Raclette Recipes


Cooking at the table - a convivial dining experience.

Even if modern raclette has little in common with the Swiss original, the most important aspect survives: the coziness and leisure of sitting around the table together while grilling and cooking your food.

Raclette recipes consist of melted cheese and a combination of fruits, vegetables, meats, and/or seafood. Here are some great recipes that will help your Raclette party get sarted:


As in any cooking, use the best and freshest ingredients available.

Traditional Swiss Raclette

Serves 8

Classic or traditional raclette is a simple meal that can be enjoyed by all. Invite family and friends to discover the unique taste of Switzerland.

Ingredients:
  • 2 lbs (1 kg) small new potatoes
  • 1 1/2 lbs (800 g) Swiss raclette cheese, cut into slices
  • Side dishes:
    • A selection of dried meats, proscuitto, parma ham, etc.
    • Baguettees, Gherkins, pickled onions, fresh pepper
Directions:
  1. Wash the potatoes and boil them in their skin until cooked.
  2. Place the potatoes, cheese and all the side dishes on the table.
  3. Place a slice of cheese into raclette dish and place under the grill to melt.
  4. When the cheese has melted scrape onto potatoes, gherkins and pickled onions.
  5. Grind fresh pepper on top and enjoy with dried meats and baguette.
Tip: Other cheeses such as Tilsit, Grey Alp Cheese, Appenzeller & Emmental can also be used.

Back to top

Olive-Tomato Polenta

Serves 4; prep time: 25 min.; cooking time: 10 min.

Ingredients:
  • 2 lbs. green asparagus
  • 3/4 cup dried tomatoes in oil (4 1/2 oz.)
  • 3 tbs. bread crumbs
  • 3 1/2 oz. freshly grated Parmesan cheese
  • 1 lb. boiled potatoes
  • Salt & pepper
Directions:
  1. Bring salted water to a boil. Rinse asparagus, peel bottom third, and cut off woody ends. Boil in salted water for 3 minutes, rinse under cold water and drain well.
  2. Drain tomatoes, setting aside the oil. Cut asparagus on an angle into pieces 1 inch long and mix carefully with tomatoes and oil.
  3. Combine bread crumbs and Parmesan. Slice potatoes, distribute in cooking trays, and season with salt and pepper. Top with asparagus, tomatoes, and cheese-bread crumb mixture. Cook under the heating element for 8-10 minutes.
Back to top



Zucchini Blossom Rounds

Serves 4; prep time: 30 min.; cooking time: 7min.

Ingredients:
  • 4 zucchini blossoms attached to zucchini
  • 3 1/2 oz. shiitake mushrooms (may substitute white mushrooms)
  • 1 shallot
  • 1 clove garlic
  • 2 tsps fresh thyme leaves (may substitute 1/2 tsp. dried thyme)
  • 1 1/2 tbs. butter
  • 7 oz. Feta cheese
  • Salt & pepper
Directions:
  1. Remove blossoms from zucchini and rinse zucchini. Clean mushrooms, wipe with a damp cloth, and dice zucchini and mushrooms very finely.
  2. Peel shallot and garlic, mince, and braise in butter for several minutes along with zucchini, mushrooms, and thyme.
  3. Crumble cheese finely and stir into vegetables. Season to taste with salt and pepper.
  4. Carefully open zucchini blossoms and remove stamens. Fill blossoms with vegetable-cheese mixture, but don't fill them too much because the blossoms must have a slender shape. Gently press petals onto the filling on all sides. Place blossoms on a work surface and, using a sharp knife, cut crosswise into 1/3" thick slices.
  5. Place zucchini blossom rounds in the cooking trays and cook under the heating element for 5-7 minutes until golden brown.
Back to top



Mortadella Melt

Serves 4; prep time: 45 min; cooking time: 10 min.

Ingredients:
  • 1 lb. small, firm potatoes
  • 1lb mortadella sliced 1/3" thick
  • 1/3 cup packaged fried onions
  • 2 1/2 tbs. butter
  • Freshly grated nutmeg
  • Salt & pepper
  • 10 oz sliced Emmenthaler cheese
Directions:
  1. Rinse potatoes and boil with the peels on in salted water for 20 minutes. In the meantime, cut mortadella into 1/3" cubes and mix with fried onions.
  2. Drain potatoes, rinse under cool water, and let cool slightly. Then peel and cut in half lengthwise and crosswise. Melt butter, season with nutmeg, and mix with potatoes. Season with salt and pepper.
  3. Distribute potatoes and mortadella in raclette dishes and cover with Emmenthaler. Cook under heating element for 8-10 minutes.
Back to top



Chinese Cabbage and Ham

Serves 4; prep time: 20 min.; cooking time: 10 min.

Ingredients:
  • 1 cup frozen peas
  • 10 oz. Chinese cabbage
  • 9 oz. cooked ham in 1/4" thick slices
  • 1 medium tomato, peeled, quartered, and seeded
  • Salt & pepper
  • 10 oz. Monterey pepper jack cheese
Directions:
  1. Cook peas in boiling water for 1 minutes, pour into a colander, rinse under cold water and drain well. Remove outer leaves from Chinese cabbage. Cut head in half lengthwise and then into strips the width of a finger.
  2. Dice ham and tomatoes, mix with Chinese cabbage and peas, and season generously with salt and pepper. Cut cheese to fit cooking trays.
  3. Distribute Chinese cabbage mixture in raclette dishes and top with cheese. Cook under the heating element for 8-10 minutes.
For variation, use smoked turkey breast or Chinese sausages sliced and mixed with the cabbage instead of ham.

Back to top



Mango Shrimp

Serves 4

Ingredients:
  • 2 tsps green peppercorns
  • 10 oz. frozen shrimp, thawed and drained
  • 3 tbs. Oil
  • 2 tbs. Lemon juice
  • 1 small mango
  • Salt
  • Sugar
  • 1/4 cup sliced almonds
Directions:
  1. Crush peppercorns. Combine shrimp, peppercorns, oil, and lemon juice. Peel mango, cut fruit from pit, and dice finely. Add diced mango to shrimp and season mixture to taste with salt and sugar.
  2. Place a little shrimp-mango mixture in the raclette dishes and cook for about 8 minutes, adding sliced almonds toward the end.
Back to top

Facebook - Stay Connected with KitchenKapers! Company Info Store Locations Careers In The News Homemade Fun! Newsletter Contact Us Shipping Info Security & Privacy FAQ's Return Policy Gift Registry Recipes & Tips Cooking Classes Store Events Special Offers Shop Our Catalog