Raclette cheese toast (Käseschnitte): 4 oven recipes

Updated: 1 November 2026

Short answer: for Valais cheese toast for 4, Swissmilk mixes 500 g of Walliser Raclette AOP with 3 eggs, 0.5 dl of cream and 1 dl of white wine, spreads it on 8 slices of toasted bread and bakes them at 250 °C for about 10 minutes [1].

In Swiss German this dish is a Käseschnitte (in French, croûte au fromage). Two of the four recipes below carry the Valais in their name, and several use what is often left over: stale bread, potatoes boiled the day before, and raclette cheese [2][4]. Raclette Suisse names topping toasts as one use for leftover raclette slices [5].

Valais cheese toast (serves 4, 30 minutes)

Swissmilk, «Walliser Käseschnitten» [1]. 20 minutes of preparation, 10 minutes baking.

Ingredients

8 large slices of bread
Clarified butter for frying (Bratbutter), 0.5 dl white wine for drizzling
Cheese mixture: 500 g Walliser Raclette AOP, 3 eggs, 0.5 dl cream, 1 dl white wine, salt, pepper

Method

Toast the bread slices in a frying pan in the clarified butter, drizzle with the wine and lay them on a baking tray lined with baking paper.
Mix the ingredients for the cheese mixture well and spread it over the bread.
Bake on the lowest shelf of an oven preheated to 250 °C for about 10 minutes.

About 791 kcal per portion [1].

Upper Valais cheese toast with potatoes and tomatoes (serves 4, 20 minutes)

Swissmilk, «Oberwalliser Käseschnitte» [2]. 10 minutes of preparation, 10–15 minutes baking.

4 thick slices of stale Ruchbrot (Swiss dark wheat bread), 2 tbsp clarified butter
1 dl white wine (for example Fendant) or apple juice
300 g Gschwellti (potatoes boiled in their skins) from the day before, thinly sliced
2 tomatoes, diced; 1 garlic clove, crushed; salt, pepper
300 g Valais raclette cheese, sliced

Preheat the oven to 200 °C top and bottom heat (fan 180 °C). Toast the bread on both sides in the hot butter, lay it on a lined tray, drizzle with wine or apple juice and cover with the potato slices. Mix tomatoes with garlic, season, spread over the potatoes and cover with the cheese. Bake in the upper part of the oven for 10–15 minutes. About 526 kcal per portion.

Cheese toast with raclette cheese and vegetables (serves 4, 25 minutes)

Swissmilk [3]. No wine; apple juice and seasonal vegetables instead.

8 slices of wholemeal bread, 8 tbsp apple juice
400 g mixed seasonal vegetables, finely chopped (for example carrot, leek, squash)
400 g raclette cheese, sliced
Salt, pepper, mixed herbs

Lay the bread on a lined tray and preheat the oven to 180 °C fan (200 °C top and bottom heat). Drizzle the bread with apple juice, spread three quarters of the vegetables on top and bake in the middle of the oven for 5–10 minutes. Add the cheese, the remaining vegetables and the seasoning, then bake for another 5–10 minutes. About 590 kcal per portion.

Cheese toast with ham and onion topping (serves 4, 25 minutes)

Raclette Suisse [4].

Topping: 3 red onions in strips, 2 tbsp oil, 3 tbsp balsamic vinegar (red or white), 2 tsp raw sugar, ½ cinnamon stick, 2 crushed cloves, pepper, 1 pinch of salt
Toasts: 8 slices of stale bread, 1 dl white wine, 8 slices of ham, 300–500 g raclette cheese in slices, pepper, thyme
1–2 gratin dishes or 1 baking tray

For the topping, fry the onions, add the other ingredients and simmer briefly. Preheat the oven to 220 °C top and bottom heat (fan about 200 °C). Lay the bread in the dish or on the tray, drizzle with wine, top with ham and cheese. Bake on the second-lowest shelf for about 15 minutes, until the cheese has melted. Spread the onion topping over, add pepper and garnish with thyme. About 639 kcal per portion.

Which cheese, which bread?

Two recipes ask for cheese from the Valais: Walliser Raclette AOP [1] and Valais raclette cheese [2]; the other two simply say raclette cheese [3][4]. For choosing a cheese, see Which raclette cheese?. Two recipes explicitly use stale bread [2][4]. Without wine: the Upper Valais toast allows apple juice [2], and the vegetable version uses no wine at all [3].

Leftover raclette slices keep for about a week wrapped in cling film [5]. Freezing is covered in Freezing raclette cheese and using leftovers. More ideas: Raclette recipes.

Sources

All accessed on 1.11.2026.

Swissmilk: recipe «Walliser Käseschnitten» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/KB_KB1996_182/walliser-kaeseschnitten/
Swissmilk: recipe «Oberwalliser Käseschnitte» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/SM2020_KAES_06/oberwalliser-kaeseschnitte/
Swissmilk: recipe «Käseschnitten mit Raclettekäse und Gemüse» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/SM2019_FAMM_02/kaeseschnitten-mit-raclettekaese-und-gemuese/
Raclette Suisse: recipe «Cheese slices with raclette and onion topping» – https://www.raclette-suisse.ch/en/recipes/detail-recipes/raclette/kaeseschnitte-mit-raclette-und-zwiebeltopping
Raclette Suisse: raclette preparation page, section «Best raclette leftovers» – https://www.raclette-suisse.ch/en/raclette/preparation