Melt away: How to host a memorable raclette party

By [email protected] | on December 11, 2019

At a raclette party, bite-sized morsels are arranged around the table to be consumed slowly for a leisurely dining experienced. Photo by Jenny McQueen

My first raclette party was as unforgettable as it was unexpected. Our dear friends Humphrey and Michael invited my husband and me along with six other friends to their home for “Raclette: a night of wine and cheese.” At the time I remember thinking that was a bland description – I have been to many evenings involving wine and cheese. I was unaware that raclette encompasses so much that describing it only gets you so far. It’s something you have to experience for yourself.

A table with eight place settings greeted us that evening, with barely any room for the plates and wine glasses, as nearly every inch of real estate was filled with bread, cornichons, boiled potatoes, prosciutto, salami, mushrooms, Brussels sprouts, several bottles of white wine and piles of sliced raclette cheese. All of these delights surrounded a griddle on the center of the table: the raclette machine.

Raclette is a mild, Alpine-style Swiss cheese with superb meltability, and an evening of raclette is spent melting said cheese on the griddle and pouring it over the accompaniments of your choosing, while enjoying wine and delicious conversation. It is truly lovely. And though hosting a raclette party isn’t cheap, it is a surprisingly low-key and relaxing way to reconnect with friends, especially at the holidays. So, if you think a raclette night might be in your future, here’s a rundown of everything you’ll need.

The Machine

There are several types of raclette machines out there ranging in size and price depending on how deep down the melted cheese rabbit hole you want to go. Mine is a Hamilton Beach griddle variety that my husband gifted me for Christmas. A basic raclette machine will include a place to melt the cheese (mine uses little trays) and a place to toast bread and veggies. No need to start with an expensive model; as long as you care for and clean your machine, the inexpensive ones work just as well.

A basic raclette machine includes a grill for toasting bread and veggies and trays for melting the cheese. Photo by Jenny McQueen

The Cheese

You should be able to find raclette at any grocery store that carries high-end cheeses. Its name comes from the French word racler, which means “to scrape.” This is because the cheese originally (and still in some traditional dining establishments) was served by melting one whole side of the wheel and scraping the melted part off onto an eager patron’s plate. Using a raclette machine is far easier. You just add slices to melt as needed. Be sure to read your machine’s instructions for any tips or tricks.

An Alpine-style Swiss cheese, raclette melts beautifully and can be poured over bread, meats or vegetables. Photo by Jenny McQueen

The Starch

Bread and potatoes are essential for a good raclette night. The bread is traditionally a French baguette. I have experimented with other breads and they just don’t hold up. You want the chewy structure and sour tang of French bread. The potatoes should be plain – just boiled in salt water.

Photo by Jenny McQueen

The Meats

Here is where you can start to let your creative side shine. Prosciutto is a classic, but a variety works best. Anything in the salami family is a solid choice. Don’t shy away from spice either; the fat content of the cheese, along with the starch of the potatoes and bread, means that your taste buds can handle a bit more capsaicin. Italian soppressata, Middle Eastern soujouk and summer sausage are all excellent options.

Photo by Jenny McQueen

The Accompaniments

This section of the menu is ripe for creative exploration, so let your imagination be your guide. Start with some simple veggies. The classic selections are blanched Brussels sprouts, broccoli or cauliflower, raw bell peppers and portobello mushrooms. I have also seen people put out everything from green beans to roasted garlic to artichoke hearts.

The other essential accompaniment is pickled items. The cheese is heavy and rich and the potatoes and bread are filling, so vinegar provides a necessary respite for your palate. Start with cornichons. These tiny, crunchy pickles are acidic with a touch of dill and garlic. Cocktail onions and olives are also lovely. Peppadews (sweet peppers pickled in spicy brine) always make their way to my table and usually are gone first. Meander down the pickle section of your local grocer and pick out something you’ve been hesitant to try – chances are it will go well with raclette.

Photo by Jenny McQueen

The Wine

White wine is the best choice for raclette. While I’m not saying you can’t have red wine, I will caution you that in my experience, it is too heavy with too big a flavor to pair well with raclette. A dry Riesling is a wonderful choice; just be cautious not to pick up a sweet Riesling. Sauvignon blanc is excellent and chardonnay is good, too, but steer clear of anything too oaky, as the flavor can overpower the nuance of the cheese.

Photo by Jenny McQueen

The Execution

Raclette is a slow meal, meant to be enjoyed at a leisurely pace with many glasses of wine. In my experience, raclette nights lead to real conversation, allowing dinner guests a chance to slow down and truly share the evening with those around the table.

One nice thing about raclette – and something that sets it apart from that other communal Swiss cheese experience, fondue – is that it is designed to have nearly all the work done in advance so that you (the host) can relax and enjoy alongside your guests. I frequently prepare everything the day before, keeping items wrapped and in the fridge until an hour before dinner.

The main thing is to make sure that everyone at the table can reach all of the food. It’s a good idea to have a few dishes that hold bread, potatoes, meat and cheese. Here is your chance to use all of your favorite bowls, plates and platters.

Set your raclette machine in the center of the table, and turn it on 15 minutes before people are ready to sit down. Be sure to have wine chilled, and glassware on the table. Each guest just needs a small plate, as raclette is enjoyed one small serving at a time.

Give your guests a brief description of each item on the table so they know what they are eating. Don’t feel pressured to serve everyone, allow your guests to explore the flavors at their own pace – sharing combinations with a neighbor, sipping wine, or just sitting back and relaxing into conversation while digesting before going back for seconds (or thirds or fourths).

When shopping for a raclette night, it’s easy to get carried away and buy too much food, so figure out how much of each item you’ll need per person and multiply by the number of guests. Here’s the portion guide I use.

RacletteServes: 1 guest

½ pound raclette cheese, thinly sliced10-12 slices of cured meat½ pound new potatoes, boiled in salted water and drained½ loaf French bread½ cup blanched Brussels sprouts, broccoli and/or cauliflower½ cup red peppers, raw and sliced1 portobello mushroom, raw and sliced4 ounces cornichons4 ounces cocktail onions4 ounces another pickled or brined item½ bottle of wine (This equals two glasses; adjust for how much your guests like wine.)

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