Classic Alpine Recipe
(368 cal per serving) Gruyère Raclette Fontina White Wine Garlic Nutmeg Gluten Free
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Ingredients
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Cheese & Dairy
Aromatics & Seasoning
Accompaniments & Finish
Method
Prepare Cheese Base
- 1
Grate and combine cheeses
Combine the grated Gruyère, raclette, and Fontina in a medium bowl and toss gently to mix. Set aside.
- 2
- 3
Melt cheeses
Add the butter to the warmed milk, then gradually add the mixed cheeses in three additions, stirring constantly with a heatproof rubber spatula or wooden spoon until each addition melts and the mixture becomes smooth and glossy. Keep the heat very low to avoid separation (about 6–8 minutes total).
Finish Sauce
- 4
Deglaze and season
When the cheese is smooth, raise the heat slightly and add the white wine in a slow stream, stirring constantly until incorporated and the sauce is slightly loose but still velvety. If the sauce becomes too thin, simmer very gently a minute to reduce. Remove from heat.
- 5
Season and adjust
Stir in the freshly grated nutmeg, black pepper, and kosher salt. Taste and adjust seasoning. If you want a smoother texture, pass the sauce through a fine-mesh sieve into a warm bowl to remove any stringy bits.
Serve & Accompaniments
- 6
Warm accompaniments
While making the cheese, keep the boiled baby potatoes hot in a covered pot. Warm the gluten-free bread slices briefly in a 350°F (175°C) oven for 5–7 minutes if using.
- 7
Assemble raclette-style
Transfer the cheese sauce to a warmed small fondue pot or raclette serving dish to keep it molten. Arrange the potatoes, cornichons, pickled pearl onions, and bread on a platter. Spoon the hot cheese over halved potatoes or bread, garnish with snipped chives, and serve immediately.
- 8
Alternative raclette method
If you have a raclette grill or individual pans, place thin raclette slices on the pans and melt directly under the heater, scraping over potatoes and bread. Use the white wine cheese sauce as an extra pour-over if desired.
