RecipesL'Etoile RestaurantALPINAGE RACLETTE

Alpinage Raclette Recipe

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@letoilerestaurant

Feb 09 2026

•

40m

•

Serves 4

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Recipe information

Make Alpinage Raclette in just 40m. Prosciutto di Parma, cornichon, Driftless Organics gem potato, baguette, dijonnaise

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Ingredients

Raclette & Toppings

Potatoes

Bread & Finish

Preparation

Raclette & Toppings

1. Prepare raclette setup

If you have a raclette grill or raclette pans, preheat according to manufacturer instructions (medium-high heat). If you don't have a raclette grill, preheat your broiler to high and arrange an oven-safe sheet for melting cheese.

2. Slice and portion cheese

Arrange the raclette cheese in slices sized to fit raclette pans or small ovenproof dishes (about 1–1.5 oz per portion). Reserve remaining slices on a plate at room temperature for even melting.

3. Arrange toppings

Fan the Prosciutto di Parma on a serving board or plate. Place cornichons in a small dish. Spoon the Dijonnaise into a small bowl for guests. Keep everything within reach of the raclette/melting area.

Potatoes

4. Cook gem potatoes

Place the gem potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes depending on size.

5. Dress potatoes

Drain the potatoes and return them to the pot off heat. Add the butter, coarse sea salt, and black pepper and gently shake or toss to coat. Keep warm until serving. Optionally, halve larger gems so they are bite-sized.

Bread & Finish

6. Prepare baguette

Slice the baguette on the diagonal into 1/2" slices. Lightly brush both sides with olive oil. Toast on a sheet tray under the broiler or in a toaster oven until golden, 1–2 minutes per side; watch carefully to avoid burning. Keep warm.

7. Melt cheese and assemble

If using raclette pans: place a slice of raclette cheese in a pan and slide it under the raclette heater until melted and bubbly (about 2–4 minutes). Tip the melted cheese over warmed gem potatoes, or directly onto a toasted baguette slice. If using broiler: place sliced cheese in a small ovenproof dish and broil until melted and slightly browned at the edges (1–3 minutes).

8. Build each bite

For each serving, lay a warmed gem potato or baguette slice on a plate, top with a slice of prosciutto (or fold prosciutto on the side), spoon or pour melted raclette over it, add a cornichon or slice alongside, and finish with a small dollop of Dijonnaise. Sprinkle optional chopped parsley for color.

9. Serve

Serve immediately while cheese is warm and melty. Provide extra cornichons, prosciutto, and Dijonnaise for diners to customize. Leftover warm cheese can be reheated briefly in the raclette pan or under the broiler.

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