Plan it,
melt it.
Quantities first, then the order of things on the night. Everything here works with a tabletop grill or a half-wheel.
Shopping list
for your raclette.
Enter 1 to 30 guests and 200, 225 or 250 g of cheese each. You get the cheese, the same weight of potatoes, 150 to 200 g of sides per person, and 300 g more cheese for a half wheel.
How many at the table?
A classic tabletop evening. No special equipment beyond your raclette grill.
What goes in the basket
Guidance based on Swissmilk and Raclette Suisse. Portions are estimates; adjust to your guests.
From the pot
to the pan.
Raclette is small portions and many rounds. Get the potatoes on before anyone arrives.
Potatoes first
Boil small waxy potatoes in their skins for about 35 minutes, until just tender (Raclette Suisse). Keep the lid on so they stay warm.
Sides within reach
Cornichons, pickled onions and a pepper mill go on the table before the first pan goes in.
Warm the cheese
On a tabletop grill: one slice per little pan, slid under the heat. With a half-wheel: turn the cut face toward the heater or the fire.
Wait for the melt
Not too long: take the pan out before the fat separates. With a half wheel, scrape as soon as the surface starts to run. Overheated cheese can turn tough and greasy.
Scrape & serve
Straight onto warm potatoes, and eat it right away. Melted cheese stiffens as it cools.
Next round
Load the next pan while you eat this one.
The full sequence, with quantities and sources: How raclette works: a step-by-step guide