Heidi and her grandfather ate very nicely indeed on that
mountainside home hidden deep in the Swiss Alps. That Heidi would
have been Shirley Temple and the grandfather was Jean Hershalt.
They were enjoying a gourmet feast by today’s standards, known
simply as Raclette.
Heidi and her grandfather ate very nicely indeed on that mountainside home hidden deep in the Swiss Alps. That Heidi would have been Shirley Temple and the grandfather was Jean Hershalt. They were enjoying a gourmet feast by today’s standards, known simply as Raclette.
Do you remember the scene? (Only in reruns, of course!) A big hunk of Swiss cheese was heated next to the fire and with a sharp knife known as a raclette, the warmed and gooey cheese was sliced away from the wheel and piled onto boiled potatoes. Add some little tiny sour pickles known as gherkins, a slice of earthy old world bread and a glass of hot tea or warmed cherry brandy and you also could be dining as finely as Heidi.
Raclette has several meanings. The word originates from an old Germanic word racler which is probably where we get our word razor. It is the name of the instrument used to shave the warmed cheese onto the plate. The term raclette now also is the name of the cheese used to make this dish. You can go into a cheese shop and order raclette cheese which is similar to the Swiss cheese you know and love. However, a raclette cheese is slightly different in that it is stronger in both flavor and aroma. Actually, it is one of those cheeses that tends to smell worse than it tastes, as it has a very pleasant and nutlike taste, melts to perfection and can hold up to being shaved over bread or served melted over those little potatoes.
The name raclette also refers to the equipment used to make the dish. Originally, the only equipment needed was a fireplace, a razor knife, a wooden board for serving it and the cheese. To make it in our modern homes, there are electric raclette machines that come with an electric coil for warming the cheese, a serving plate that features a non-stick finish and several small serving platters for putting the potatoes, gherkins and cheese under the coil. Keep in mind all three things are known as raclette: the recipe, the cheese and the machine.
Serving raclette to family and friends is very wonderful, indeed. There is little preparation to do and it is rewarding for conversation as the raclette sets in the middle of the table or coffee table. Each person has their own little serving tray and everyone helps themselves to little boiled potatoes, perhaps some sausages, and of course those little pickles. The melted cheese over the top simply warms the stomach. This is comfort food with a Swiss accent.
RACLETTE
little potatoes
little pickled onions
little gherkins or cornichons (sour pickles)
smoked sausages, if desired
hearty bread slices
authentic Raclette cheese
Cook the potatoes with their skins on, until they are tender. Arrange 2-3 on the little trays that come with the raclette machine or on heavy oven-proof plates if not using the raclette machine. Add some little onions and pickles. Place a very thin slice of the cheese over the top of the potatoes, onions and pickles. Put the trays under the hot element on the raclette machine, or place in the oven under the broiler. Be careful using the broiler as it may be too hot and you do not want the cheese to get browned, only melted. The cheese should melt over the other ingredients. Serve right away with the hearty bread slices along with some smoked ham or sausages, if desired. Eat it while it is hot and melty. It is not necessary to wait for everyone to get served with this dish, eat yours as it comes off the raclette. You can also warm a hunk of this cheese next to a fire, using a long fork or tong. Then you simply scrape slices of it off with a knife and onto a plate. Serve as above.
