1:17in productionCh. 1 · What the dish is and where it came from/ 1:17 · ceiling 15 min
Dishes · Technique
Raclette
Raclette is a Swiss dish of melted cheese scraped from a heated wheel and served with boiled potatoes.
Raclette is a dish of Swiss origin, historically from the canton of Valais. It is based on heating cheese and scraping off the melted part, typically served with boiled potatoes.
Raclette is a dish of Swiss origin, historically from the canton of Valais.
0:12
How it works, in terms someone would actually use
A wheel or slab of raclette cheese is heated—traditionally in front of a fire—until the surface softens, then scraped onto plates.
0:24
What it gets right
It gets right the pairing of rich, melted cheese with simple, starchy boiled potatoes—a combination that delivers comfort and contrast in texture and temperature.
0:34
What it does not
It does not include meat, vegetables, or grains beyond the stated components, so it offers limited dietary variety without additions.
0:42
What it changed
The term 'raclette' entered common French usage in 1875.
0:57
Who it is for, and who it is not
It is for people who enjoy melted cheese and boiled potatoes as a main dish.
1:09
Is it worth your time
It is worth your time if you want a straightforward, cheese-forward dish rooted in Swiss tradition and adaptable to communal dining.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right the pairing of rich, melted cheese with simple, starchy boiled potatoes—a combination that delivers comfort and contrast in texture and temperature.
What does not
It does not include meat, vegetables, or grains beyond the stated components, so it offers limited dietary variety without additions.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Raclette is a dish of Swiss origin, historically from the canton of Valais. It is based on heating cheese and scraping off the melted part, typically served with boiled potatoes.
How it works, in terms someone would actually use
A wheel or slab of raclette cheese is heated—traditionally in front of a fire—until the surface softens, then scraped onto plates. The scraped portion is served immediately with boiled potatoes.
What it gets right
It gets right the pairing of rich, melted cheese with simple, starchy boiled potatoes—a combination that delivers comfort and contrast in texture and temperature.
What it does not
It does not include meat, vegetables, or grains beyond the stated components, so it offers limited dietary variety without additions.
What it changed
The term ‘raclette’ entered common French usage in 1875. It was promoted as a national dish of Valais at the 1909 Cantonal Exhibition of Sion and gained broader Swiss and international popularity after the 1964 National Exhibition.
Who it is for, and who it is not
It is for people who enjoy melted cheese and boiled potatoes as a main dish. It is not for those seeking a meal with meat, vegetables, or grains as core elements.
Is it worth your time
It is worth your time if you want a straightforward, cheese-forward dish rooted in Swiss tradition and adaptable to communal dining.