Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Easy At-Home Raclette
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 558
- Total Fat
- 39 g
- Saturated Fat
- 20 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 129 mg
- Sodium
- 1023 mg
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.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 558
- Total Fat
- 39 g
- Saturated Fat
- 20 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 129 mg
- Sodium
- 1023 mg
Ingredients
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Directions
- Preheat the oven to 325 degrees F.
- 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.
- 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.
