Easy At-Home Raclette

Here's a doable alternative to the epic Swiss dish that calls for heating an enormous wheel of cheese and scraping off the melted part onto your plate for spreading and dipping.
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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1 pound small red potatoes, scrubbed

1 pound fontina cheese, coarsely grated 

1/4 pound Emmental, coarsely grated 

1/4 pound Gruyere, coarsely grated 

3 tablespoons cornstarch 

One 14-ounce package mini smoked sausages 

Sliced baguette, for serving

Cornichons, for serving 


  1. Preheat the oven to 325 degrees F.
  2. Set a steamer basket in a large pot. Fill with water to just below the basket and bring to a boil. Add the potatoes to the basket and reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Remove from the steamer basket and allow to cool slightly.
  3. Meanwhile, combine the fontina, Emmemtal and Gruyere in a medium bowl and toss with the cornstarch until evenly coated. Scatter in a 12-inch cast-iron skillet. Bake until the cheeses are completely melted, about 15 minutes, then whisk briefly until smooth. Serve immediately with the steamed potatoes, sausages, baguette slices and cornichons.
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