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Raclette is both a cheese, and a meal based around the cheese.
For information about the cheese, see Raclette.
Raclette is a meal made at the table.
It consists of a large piece of Raclette cheese, slowly heated. You cut the rind off the cheese first so the cheese can melt easily, and then swipe the cheese off as it melts.
Traditional accompaniments are dark bread, ground black pepper, boiled peeled potatoes, cornichons and/or small pickled cocktail onions. It is generally served with white wine, though light reds are also fine. Good potatoes to use are Bintjes or Charlottes.
You can buy lots of special paraphernalia to use for the meal. There are even special knives to go with the ceremony.
There are special electric machines that heat the cheese. Some larger ones handle the cheese in half-wheels, some in blocks.
Some machines are like mini-broilers or toaster ovens, holding separate trays for each individual diner. Most of these mini-ovens have a top and bottom rack so you can accommodate a reasonable number of people at once. Some have round trays that you put in, some have rectangular. Generally, one of these mini-ovens will accommodate 7 to 8 separate of these small trays. You take your tray, put a thickish slice of the cheese on it, pop it in the oven, and wait for it to melt. When the cheese is melted, you scrape it of your tray out onto your plate. Before you start eating it, you need to pop your next piece in to start it melting, because it can take up to 5 minutes.
You can also use the bottom rack in these ovens for cheese, and the top to heat meats or vegetables.
Some of these "ovens" have reversible tops, non-stick on both sides. One side has griddle lines for pan griddling, the other side is smooth for making crepes, etc. In this way, manufacturers try to make the device a more multi-functional machine.
Another type of melting device is not oven-like at all. It is a frame, open on one side, that has a bracket that swivels in the middle of it. You secure a block of the cheese in the bracket, swivel it into the frame, and turn on the heat. The heat comes from a lamp overtop the cheese, usually a quartz bulb, that acts as an overhead broiler (aka grill in the UK.) When enough of the cheese has melted for you, you swivel the bracket out and scrape the cheese off.
Some people like to scape the cheese directly onto the potatoes; other people like to scape it onto the side of their plate.
You can also melt the cheese in front of a fire, the old fashioned way.
A Raclette dinner works well for 4 to 6 people. Allow about 1/3 pound (150g) of cheese per person for the meal.
Language Notes
"Raclette" comes from the French verb "racler", meaning "to scrape."
In German, the meal is called "Walliser Raclette."
Other entries for Cheese Dishes
Cauliflower Cheese, Cheeseballs, Moretum, Quesadillas, Raclette (Meal)
Other entries for Savoury Dishes
Alfredo Sauce, Béaltaine Caudle, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Curry, Darioles, Favetta, Fondue, French Fries, Koromo, Pancakes, Pies & Tarts, Pizza, Porridge, Relish Trays, Sandwiches, Soups, Spring Rolls, Sushi, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska
Other entries for Dishes
Desserts, Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
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