Raclette: A Stinky, Yet Satisfying French Treasure

RacletteMy husband is half French, born in Paris. A few years ago, we traveled to France to visit his aunts, uncles, cousins and close family friends. We were lucky enough to stay with family and friends the whole time, which meant we had a LOT of delicious home-cooked French food.

My favorite discovery on that trip was Raclette. We had it twice, first in the country, then in Paris. The dish is essentially melted Raclette cheese (they use an electric appliance to melt the cheese – see an example from Williams Sonoma) poured over cold cuts (we had duck breast, salami and ham) and boiled potatoes. It’s super easy to prepare and tastes divine.

This past weekend, my husband and I decided to roast our potatoes (see my recipe for roasted potatoes). Though the boiled potatoes offer a nice counterbalance to the salty cheese and salty cold cuts, we wanted to infuse them with rosemary and garlic to heighten the flavor palette for the dish.

Cold Cuts for RacletteWe roasted a medley of red, yukon gold and blue potatoes and melted our Raclette (also bought at Trader Joe’s) in our electric Cuisinart fondue maker. Then, we laid a combination of cold cuts (prosciutto, sopressata, salami and rosemary ham – pictured left) over the potatoes, drizzled over some Raclette, and went to heaven.

BEWARE: Raclette is quite fragrant! Despite the stinkiness of the cheese, it tastes delicious! Make sure to ventilate your house or apartment when serving Raclette, but trust me, it’s worth it!

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