About the dish
Raclette comes from the canton of Valais, where herdsmen warmed half a wheel of cheese by the fire and scraped the softened layer onto bread or potatoes. The name comes from the French racler, to scrape. Restaurants and mountain festivals still use special heaters for half-wheels, while at home people use electric grills with little pans in which everyone melts their own slice. Raclette is served with jacket potatoes, gherkins, pickled onions, freshly ground pepper and often cured meats. It is a typical winter and social dish, eaten slowly around a shared table over a whole evening.
Main ingredients
- raclette cheese
- potatoes
- gherkins
- pickled onions
- black pepper
Switzerland: A traditional dish of the canton of Valais, now eaten all over Switzerland in winter.
More: Wikipedia (en)
