For the
little pan.

Three meat-free toppings, each with ingredients and method for two. Open a card for the full recipe.

04 / WHAT'S COOKING

Three ideas
for the pan.

One classic, two variations, no meat. Each serves two with 450 g of cheese: 225 g a head, inside Raclette Suisse’s 200–250 g.

MEAT-FREE45 MIN

The basic pan: small waxy potatoes, raclette cheese, cornichons, pickled onions and black pepper.

MEAT-FREE45 MIN

Thin pear wedges under the cheese, fresh thyme on top, walnuts if you like.

MEAT-FREE45 MIN

Mixed mushrooms fried until their moisture has gone, then under the cheese, with thyme and pepper to finish.

For vegetarians: cheese may contain animal rennet. Raclette du Valais AOP does; choose a cheese made with microbial rennet if needed. Learn more ↗