Raclette gratin: 5 oven recipes with raclette cheese

Updated: 1 November 2026

Short answer: for the classic potato gratin with raclette cheese for 4, Raclette Suisse layers 1 kg of raw floury potatoes with 300 g of raclette cheese, pours over 4 dl of milk and 1 dl of cream, and bakes it for 50–60 minutes at 200 °C [1].

Raclette cheese does not only melt in the little pans; it also works over potatoes in the oven. Raclette Suisse itself suggests using leftover slices in casseroles [6]. Below are five gratin recipes from Raclette Suisse and Swissmilk, from the classic with raw potatoes to a version that is on the table in 20 minutes.

The classic: potato gratin with raclette (serves 4)

Recipe from Raclette Suisse [1]. About 20 minutes of preparation, 50–60 minutes in the oven.

Ingredients

1 kg floury potatoes, raw
300 g raclette cheese, coarsely grated or diced
2 garlic cloves, chopped
For pouring over: 4 dl milk, 1 dl cream, 1.5 tsp salt, 2 pinches of nutmeg
To finish: a little crushed «Saint Luc» spice mix or pepper
1 ovenproof dish of about 2 litres

Method

Preheat the oven to 200 °C top and bottom heat (fan oven about 180 °C).
Cut the potatoes into even slices of 2–3 mm and layer them in the dish with the garlic and half of the cheese.
Mix milk, cream, salt and nutmeg and pour over the potatoes.
Bake on the second-lowest shelf for 50–60 minutes. Scatter the rest of the cheese over the top only for the last 5 minutes.
Season before serving. Test whether the potatoes are done with a small knife.

One portion has 534 kcal according to the source [1].

Quick versions with Gschwellti

With potatoes already boiled in their skins (Gschwellti in Swiss German), oven time drops to 10–20 minutes. The cheese goes on in slices straight onto the potatoes; there is no milk-and-cream mixture.

With pears and air-dried ham (serves 2, 20 minutes)

Swissmilk [2]: halve 400–500 g of peeled Gschwellti and place them cut side up in a gratin dish. Top with 50 g of air-dried ham (Rohschinken) in pieces, 2 pears in wedges, 1 tbsp of chives and 200 g of raclette cheese slices, halved; season with pepper and paprika. Grill in the upper part of the oven at 250 °C for 10 minutes. About 654 kcal per portion.

Potato and pear gratin with nuts (serves 4, 40 minutes)

Raclette Suisse [5]: spread 500 g of sliced Gschwellti and 500 g of sliced ripe pears over 4 small gratin dishes or one large dish. Cover with 300 g of sliced raclette cheese and a few walnuts or peanuts. Bake in the middle of the oven at 200 °C for 15–20 minutes and add pepper at the end. About 460 kcal per portion.

Little gem lettuce with bacon (serves 4, 30 minutes)

Swissmilk [4]: blanch 400 g of little gem lettuce (Mini-Lattich) in gently simmering salted water for 1 minute, halve and drain well. Arrange with 800 g of halved Gschwellti in a buttered 25 × 35 cm dish, scatter over 75 g of diced bacon and 250 g of sliced raclette cheese, season with salt, pepper and paprika. Bake in the upper part of the oven at 230 °C for 5–10 minutes, switching on the grill for the last 1–2 minutes if you like. Swissmilk suggests adding slices of fresh garlic. About 434 kcal per portion.

In individual pans: raclette potato gratin with baked apples (serves 4, vegetarian)

Swissmilk [3]. 30 minutes of preparation, 25–30 minutes in the oven.

800 g Gschwellti from the day before, peeled and grated on a rösti grater
200 g raclette cheese, grated the same way
1 red onion in strips, 1 garlic clove, crushed
3.5 dl milk, 1.5 dl cream, salt, pepper, nutmeg
2–3 red-skinned apples in wedges, 1 tbsp melted butter, a few rosemary needles
4 individual pans or deep plates, buttered

Mix potatoes, cheese, onion, garlic, milk and cream, season and divide between the pans. Lay the apple wedges on top, brush with butter and sprinkle with rosemary. Bake in the middle of the oven at 220 °C for 25–30 minutes. About 554 kcal per portion.

Which potatoes suit raclette: see Raclette potatoes.

A gratin from raclette leftovers

If a few slices are left after the raclette evening, Raclette Suisse suggests using them in casseroles; wrapped in cling film they keep for about a week [6]. The three quick versions above all use sliced cheese, so they suit such leftovers. How to freeze raclette cheese is covered in Freezing raclette cheese and using leftovers. More pan ideas: Raclette recipes.

FAQ

Raw or cooked potatoes? Either. The Raclette Suisse classic uses raw potatoes in 2–3 mm slices and needs 50–60 minutes [1]. With Gschwellti it is 5–20 minutes, depending on the recipe [2][4][5].

When does the cheese go on? In the classic, half the cheese goes between the potato layers and the rest on top for the last 5 minutes [1]. In the quick versions the cheese is on top from the start [2][4][5].

Sources

All accessed on 1.11.2026.

Raclette Suisse: recipe «Potato gratin with raclette» – https://www.raclette-suisse.ch/en/recipes/detail-recipes/raclette/kartoffelgratin-mit-raclette
Swissmilk: recipe «Kartoffel-Raclette-Gratin mit Birnen und Schinken» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM200712_63/kartoffel-raclette-gratin-mit-birnen-und-schinken/
Swissmilk: recipe «Raclette-Kartoffelgratin mit Bratäpfeln» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM201601_67/raclette-kartoffelgratin-mit-brataepfeln/
Swissmilk: recipe «Lattich-Raclette» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM201204_90/lattich-raclette/
Raclette Suisse: recipe «Kartoffel-Birnen-Gratin mit Raclette» (in German) – https://www.raclette-suisse.ch/de/rezepte/detail-rezepte/raclette/kartoffel-birnen-gratin-mit-raclette
Raclette Suisse: raclette preparation page, section «Best raclette leftovers» – https://www.raclette-suisse.ch/en/raclette/preparation