Raclette Recipe

Prep potatoes

Place the baby potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, 15–20 minutes depending on size. Drain and return to pot. Add butter (optional) and a pinch of salt, toss to coat and keep warm.

Prepare crostini

If not using pre-made crostini, slice a baguette into 24 thin slices, brush both sides lightly with olive oil, and toast on a baking sheet in a 200°C (400°F) oven for 6–8 minutes or until golden and crisp, flipping once. Keep warm.

Set up raclette heating

If you have a raclette grill, preheat it according to manufacturer instructions. If not, preheat the oven to 230°C (450°F) and arrange an oven-safe skillet or sheet pan with a rack for broiling slices of cheese.

Portion the cheese

Slice raclette cheese into 24 pieces approximately 30–35 g each (about 1/3–1/4 inch thick) so you have enough to melt over crostini and potatoes. Reserve the rest of the cheese for additional rounds.

Melt the cheese

Using a raclette melter: place one portion of cheese in each raclette tray and slide under the heating element until bubbly and melted, about 3–5 minutes. Using an oven/broiler: place cheese slices on an oven-proof tray or individual dishes and broil until the top is bubbly and just beginning to brown, 3–6 minutes. Watch closely to avoid burning.

Assemble

Serve melted cheese immediately: spoon or scrape melted raclette over crostini and hot potatoes. Arrange cornichons and pickled pearl onions on the board for picking alongside each portion.

If using prepared mostarda, transfer to a small serving bowl and chill until service. If making quick mostarda: chop the mixed stone fruits into small 1 cm pieces. In a small saucepan combine fruit, sugar, white wine vinegar, Dijon mustard, whole mustard seeds (if using), lemon juice, and salt. Bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer gently until fruit is softened and syrup is slightly thickened, about 8–12 minutes. Taste and adjust balance with more vinegar or sugar if needed. Cool to room temperature; the sauce will thicken further as it cools.

Transfer the mostarda to a small bowl for serving alongside the raclette. The sweet-sharp fruit condiment is used to cut the richness of the cheese.

Season: sprinkle freshly ground black pepper over melted cheese and, if desired, a few chopped chives or parsley for color and brightness.

Service order: lay out warm potatoes, crostini, cornichons, pickled onions and the mostarda. Encourage guests to top crostini or potatoes with melted raclette and a small spoonful of mostarda or a cornichon on the side for each bite.

Leftovers: store unused cheese wrapped in parchment and plastic in the fridge for up to 5 days. Mostarda keeps refrigerated in a sealed container for 2 weeks.