Essential ingredients for a successful raclette
The perfect raclette is based on the balance between the melting cheese, the saltiness of the charcuterie and the acidity of the condiments.
- Potatoes: allow 250 to 300 g per person. Choose firm varieties (Charlotte, Amandine, Franceline).
- Raclette cheese: allow 150 to 200 g per person if raclette is the main course.
- Cold cuts: aim for 80 to 100 g per guest. Mix raw ham, coppa, salami, or Bündnerfleisch.
- Condiments: pickles, pearl onions, grilled or marinated vegetables. They prevent the meal from being too rich.
- Bread: baguette or country bread.
- Green salad: it adds freshness and balances the meal.
Photo depositphotos.com
The shopping list for the perfect raclette (serves 4)
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Potatoes: 1 kg
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Raclette cheese: 600 to 800 g
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Assorted cold cuts: 320 to 400 g
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Condiments: pickles, pearl onions, pickled vegetables
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Bread and green salad
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1 bottle of white wine from Savoie or light red wine
Quantities per person: measure carefully to avoid mistakes
Cheese: 150-200 g per person if raclette is the only dish.
Potatoes: 250-300 g per person, or 4 to 5 small potatoes.
Cold cuts: 80-100 g per person for a balanced meal. Condiments: generously, for a balanced flavor. Equipment: raclette machine, individual bowls, serving dishes for potatoes, charcuterie, and condiments.
Table of quantities for the ideal raclette
| Number of people | Cheese (g) | Potatoes (g) | Cold cuts (g) | Wine (bottles) | Condiments |
|---|---|---|---|---|---|
| 2 people | 300 to 400 g | 500 to 600 g | 160 to 200 g | ½ bottle | 1 was |
| 4 people | 600 to 800 g | 1 to 1.2 kg | 320 to 400 g | 1 bottle | 2 balls |
| 6 people | 900 to 1,200 g | 1.5 to 1.8 kg | 480 to 600 g | 1½ bottles | 3 balls |
| 8 people | 1.2 to 1.6 kg | 2 to 2.4 kg | 640 to 800 g | 2 bottles | 4 balls |
💡 Tip: If you are serving a hearty starter or dessert, reduce the amount of cheese slightly (–20 g per person).
The best cheeses for a perfect raclette
The choice of cheese determines the success of the meal.
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Raclette de Savoie: mild and creamy.
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Raclette du Valais AOP: fruitier taste.
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Tomme de Savoie: slight nutty flavor.
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Morbier: soft, fragrant, slightly smoky.
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Mild blue cheese or goat cheese: an original and tangy touch.
🧀 Tip: Cut slices 0.5 cm thick for perfect melting.
Which wine to choose to accompany raclette
The wine should refresh the palate and balance the richness of the cheese.
White wines
Jacquère, Apremont, Chignin-Bergeron (Savoie) or Riesling and Pinot Blanc (Alsace). These dry, fresh wines provide the acidity needed to lighten the meal.
Light red wines
Gamay or Pinot Noir, smooth and low in tannins. Avoid powerful reds, which are too heavy with melted cheese.
Alternatives
Crémant brut or dry sparkling wine for a refreshing effect. Serve white wine between 44°F and 46°F, and light red wine around 59°F.
Three original variations on the classic raclette
Vegetarian fusion raclette
Charcuterie replaced by roasted peppers, mushrooms, zucchini, and sweet potatoes. Cheeses: plain raclette and goat's milk tomme. Accompaniment: yogurt-lemon-herb sauce. Wine: dry white wine such as Apremont or light rosé.
Raclette "mountain terroir"
Cheeses: raclette, young reblochon, tomme de Savoie. Charcuterie: coppa, Bündnerfleisch, cured ham. Side dishes: caramelized onions, homemade French fries. Wine: full-bodied white (Roussanne, Marsanne) or light red.
Sea and Mountain Raclette
Cheeses: plain raclette and young Comté cheese. Toppings: shrimp, scallops, smoked salmon. Accompaniments: steamed potatoes, lemon, dill, crème fraîche. Wine: dry white wine such as Chablis or Jura wine.
Raclette: mistakes to avoid
Not preheating the appliance: the cheese sticks and doesn't melt properly.
Choosing a wine that is too tannic: it masks the flavors of the cheese.
Forgetting the condiments: they balance the richness of the dish.
Overfilling the cups: the cheese will melt unevenly.
Not ventilating the room: the smell of melted cheese lingers for a long time!
Three tips for making the perfect raclette
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Vary the cheeses to satisfy all tastes.
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Serve wine at the right temperature: white wine that is too cold or red wine that is too warm will throw off the flavors.
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Keep the potatoes warm: in a dish in the oven at 140°C or in a covered basket.
FAQ – Everything you need to know about raclette
How much cheese per person?
150 to 200 g depending on appetite.
What wine should be served with raclette?
A white wine from Savoie or a light red wine such as Gamay.
Which variety of potatoes should you choose?
Charlotte, Amandine, or Franceline are firm varieties that hold up well when cooked.
Can you make raclette without a special machine?
Yes, under the oven broiler or in a hot skillet.
Everything is ready for raclette: by Dijana from Pixabay
Can you make a vegetarian raclette?
Yes, with grilled vegetables, tofu, or mushrooms.
How much charcuterie should I plan for?
80 to 100 g per person.
How can I keep potatoes warm?
In the oven at 140°C or in a covered salad bowl.
Can raclette cheese be frozen?
Yes, but it loses its melt-in-the-mouth texture.
What non-alcoholic drink goes well with it?
White grape juice, sweet cider, or lemon herbal tea.
Where does raclette come from?
It comes from the Swiss canton of Valais, where shepherds used to melt cheese over a fire before scraping it onto bread.
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Updated: October 2025
