Raclette

What it really is

Raclette is both a Swiss cheese and a meal built around melting that cheese and scraping the soft surface onto potatoes. The name is associated especially with Valais, though the dish is now enjoyed throughout Switzerland. In a traditional service, a cut face of cheese is heated and the melted layer is scraped onto a plate; tabletop grills are a modern way to melt individual portions.

The essential element is raclette cheese heated until the surface becomes molten while the interior remains structured. It is scraped directly onto boiled potatoes and commonly accompanied by pickled onions or gherkins. The exact cheese and equipment differ, but the dish is not simply a generic cheese fondue: the cheese is melted and served in scraped layers rather than dissolved into a communal pot.

Raclette is especially associated with Valais and winter meals in Switzerland. It is a convivial meal, with diners often receiving repeated portions. The accompaniments add acidity and crunch to balance the rich cheese. Restaurant versions should identify if they add cured meats, vegetables or sauces beyond the basic plate.

The name also refers to the cheese itself, so specifying 'raclette cheese' and 'raclette meal' can prevent ambiguity. Heating a cut surface and scraping the molten layer is the service method behind the dish's name; tabletop appliances adapt that action for individual diners. Potatoes provide a mild base, while pickles add a sharp counterpoint to the rich cheese.

How it's served

• Scrape freshly melted cheese over hot boiled potatoes.
• Offer pickled onions or gherkins as traditional accompaniments.
• If served from an individual tabletop grill, describe that service clearly.

How to write it on the menu

• Flag milk in the cheese.
• Name any added cured meats, mustard or other sides separately.
• Distinguish raclette from fondue and avoid promising a particular cheese origin unless verified.