Raclette (Potatoes and Cheese from Switzerland)

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“A very simple potato and cheese side dish. Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.”

Ingredients Nutrition

  • 4 medium potatoes (new potatoes or red potates are best)
  • 1 pinch salt
  • 8 ounces cheese (any kind, but Swiss Emmental or Gruyere taste great when toasted)


  1. Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
  2. Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
  3. Cut the cheese into thin slices.
  4. Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
  5. Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
  6. Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.

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