Raclette Dinner Recipe with Roasted Potatoes, Carrots & Apples

Raclette Dinner with Roasted Vegetables & Caramelized Shallots

As the air cools, it comes time to turn on the oven and roast vegetables once again.  Fall and winter are the seasons of hot, melty cheese and caramelized root vegetables and apples.

This simple recipe requires a small raclette maker, like this one. We have an electric stove top at home so it actually works great for the raclette maker - we can put the maker right on the burner.  Otherwise, if you have a flat griddle to place over a gas fire stove top, you can place the raclette maker on that to melt the cheese (instead of with a tea candle, which I find is often hit or miss).

History of Raclette Cheese

Swiss-German convents in the year 1291 are the first texts to mention Raclette cheese.  During the spring, summer, and fall months, cow herders would carry the cheese with them while moving the herds from pasture to pasture.  In the evening for dinner, they would melt the cut face of the cheese wheel over the campfire and scrape it onto bread. 

In Switzerland, Raclette is traditionally served with white wine (Savoy, Pinot Gris, and Riesling) - the acidity of the wine is said to aid in digestion of the rich, fatty cheese. It is often accompanied by roasted potatoes, pickled onions and gherkins, and jambon cru. 

Ingredients

  • 1/2 pound raclette cheese, sliced into thin slices that will melt easily (you can remove the washed rind if you want a completely smooth melt)
  • 1 pound red potatoes (washed and quartered)
  • 4 small carrots, cut into quarters width-wise
  • 1 red or green apple variety, cored and cut into 2-inch pieces
  • 5 large shallots, sliced thinly

1. Pre-heat the oven to 425 degrees F.  Place the quartered red potatoes on a sheet pan by themselves (they will take a little longer to cook) and the carrots and apple in a small roasting pan.  Dress both with a tablespoon of olive oil, salt, and pepper.

2. While the vegetables are roasting, heat another tablespoon of olive oil in a heavy-bottomed pan on medium-heat until it starts to ripple.  Add the sliced shallots, and cook on medium-heat, stirring frequently so they do not burn.  Cook the shallots until they are browned and softened, about 15 minutes. Set aside.

3. After 20 minutes, the roasted carrots and apple will be finished. Remove from the oven and bake the red potatoes for another 10 minutes.

4. Plate the roasted vegetables on a large plate for sharing. Place four thinly sliced pieces of raclette cheese on the raclette maker and heat until bubbling.  Pour the melted cheese over the roasted vegetables. Repeat 2 or 3 times, or until all cheese has been melted.

5. Finish with the caramelize shallots, and enjoy immediately.

 

 


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