Plan it,
melt it.
Quantities first, then the order of things on the night. Everything here works with a tabletop grill or a half-wheel.
Less maths.
More melt.
How much cheese? How many potatoes? No more supermarket guesswork. Build your raclette shopping list in seconds.
How many at the table?
A classic tabletop evening. No special equipment beyond your raclette grill.
What goes in the basket
Guidance based on Swissmilk and Raclette Suisse. Portions are estimates; adjust to your guests.
From the pot
to the pan.
Raclette is small portions and many rounds. Get the potatoes on before anyone arrives.
Potatoes first
Boil small waxy potatoes in their skins until just tender, about 20–30 minutes depending on size. Keep the lid on so they stay warm.
Sides within reach
Cornichons, pickled onions and a pepper mill go on the table before the first pan goes in.
Warm the cheese
On a tabletop grill: one slice per little pan, slid under the heat. With a half-wheel: turn the cut face toward the heater or the fire.
Wait for the melt
Go slowly. Take the pan out when the cheese bubbles; scrape a half-wheel once the surface is soft and golden.
Scrape & serve
Straight onto warm potatoes, and eat it right away. Melted cheese stiffens as it cools.
Keep talking
Load the next pan while you eat this one. The evening runs on rounds.