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Traditional Swiss Raclette Recipe

A cheese melting dish served with boiled potatoes, gherkins, pickled onions, pepper, dried meats, and baguette.

From the Recipes Wiki (Fandom) · 2 ingredients
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Why it works: Potato and cheese work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 959 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Traditional Swiss Raclette Recipe

Ingredients

Directions

Prepare

  1. Wash the potatoes and boil them in their skin until cooked.

  2. Place the potatoes, cheese and all side dishes on the table.

Melt and serve

  1. Place a slice of cheese into the raclette dish and place it under the grill to melt.

  2. When the cheese has melted, scrape it onto the potatoes, gherkins and pickled onions.

  3. Grind fresh pepper on top and enjoy with dried meats and baguette.

  4. Enjoy with a light white wine such as Swiss Neufchatel Blanc or California Fumé Blanc.

Nutrition, whole recipe (rough)

274Calories
11 gProtein
10 gFat
37 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Cheese1 oz (28g) cheddar113

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Small new potatoes
Provide a starchy base that holds up to hot melted cheese without falling apart.
Swiss raclette cheese
Melts into a smooth, creamy layer that becomes the sauce for the dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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