Oven Raclette

Small cast iron or nonstick skillets make it easy to serve raclette for a group. For this party, we warmed individual cheese portions in 3 1/2-inch cast iron skillets. Tie a towel around the handle of each skillet to warn guests they're hot. Serve with roasted winter root vegetables, crusty bread, and cornichons.

roasted vegetables and cornichons on a paltter with small containers of raclette
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 ½ pounds raclette cheese, rinds removed

  • ½ teaspoon chopped fresh thyme, or to taste (Optional)

  • ground black pepper to taste (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.

  3. Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!

  4. Sprinkle cheese with thyme and pepper to serve.

Cook's Notes:

Opt for cheese from Switzerland or France. Try Appenzeller and Emmental, or for milder flavor, Fontina. The firmer the cheese, the longer the melting time needed.

If you love kitchen gadgets and you're not afraid of commitment, try an electric raclette grill. Raclette grills let you melt individual servings in nonstick metal trays while cooking meat or veggies on a flat-top surface.

Nutrition Facts (per serving)

426 Calories
31g Fat
6g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 426
% Daily Value *
Total Fat 31g 40%
Saturated Fat 20g 100%
Cholesterol 103mg 34%
Sodium 215mg 9%
Total Carbohydrate 6g 2%
Protein 30g
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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