In short: Christmas raclette trades gherkins for figs, honey-glazed chestnuts and toasted gingerbread, and brings together two festive cheeses: a truffle raclette and a peppercorn raclette. With cured ham and smoked duck breast, everything is measured for 4 people, so nothing is left forgotten at the back of the fridge on Boxing Day.
Chef’s tip
At Christmas, we all have an uncle who buys a kilo of cheese per person “just in case”, then eats reheated raclette until New Year. This Christmas raclette does the opposite: exact quantities, but ingredients with real flair. Smoked duck and figs are the classic sweet-and-savoury pair, honey chestnuts bring the melting seasonal touch, and toasted gingerbread replaces some of the potatoes, which lightens the meal without disappointing anyone.
For the cheese, two characterful slices are enough: the truffle raclette, kept for the simplest pans (fig and duck) so its aroma isn’t drowned out, and the peppercorn raclette, which loves cured ham and chestnuts. Check the label of the truffle raclette: it should contain real pieces of truffle, not just flavouring. And allow 175 g of cheese per person: with this many toppings, that’s the right amount.
| Prep time | 30 min |
|---|---|
| Cook time | 35 min |
| Total | 1 h 05 |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 1 kg waxy potatoes (baby potatoes or Ratte)
- 350 g sliced truffle raclette cheese
- 350 g sliced peppercorn raclette cheese
- 120 g cured ham (8 thin slices)
- 100 g sliced smoked duck breast
- 8 soft dried figs (or 4 fresh figs)
- 200 g cooked whole chestnuts
- 8 slices of gingerbread loaf
- 1 tablespoon of honey
- 10 g butter
- 2 sprigs of thyme
- 50 g lamb’s lettuce
- ½ pomegranate
- Flaky sea salt and freshly ground pepper
- Equipment: a raclette grill (8 pans) and a large serving board
Preparation
- Cook the potatoes. Wash the potatoes and boil them in their skins for 20 minutes in salted water, until a knife slides in easily. Drain and keep them warm in a basket covered with a tea towel.
- Glaze the chestnuts with honey. Halve the chestnuts. Melt the butter in a frying pan over medium heat, add the chestnuts and thyme and let them brown for 4 minutes. Pour in the honey, stir for 1 minute to coat them well, season lightly and set aside.
- Toast the gingerbread. Cut each gingerbread slice in half. Toast them for 1 minute on each side on the hot plate of the raclette grill or in a toaster: they should be crisp outside and still soft inside.
- Prepare the figs and meats. Quarter the figs. Roll each slice of cured ham into a rose. Trim some of the fat from the smoked duck if the slices have a lot, and fan them out.
- Arrange the festive board. Make a bed of lamb’s lettuce on a large board. Arrange the ham roses, the fan of duck, the figs, chestnuts and gingerbread in small piles, then scatter with pomegranate seeds. Set the potatoes alongside in their basket.
- Fill the pans. Preheat the grill for 10 minutes. For a truffle pan, add two fig quarters and a slice of duck, then cover with truffle raclette. For a peppercorn pan, add a piece of cured ham and three chestnut halves, then cover with peppercorn raclette.
- Melt and serve. Slide the pans under the grill for 3 to 4 minutes, until the cheese bubbles. Pour over a potato or a piece of toasted gingerbread, add a pinch of sea salt and a twist of pepper, and alternate truffle and peppercorn throughout the meal.
Chef’s tips
- Cut the raclette slices in half: with two cheeses, everyone tastes both and nothing is left over.
- Take the cheese out of the fridge 30 minutes ahead: it melts faster and the truffle aroma comes through better.
- Gingerbread burns quickly: toast it just before sitting down and keep an eye on it.
- If any cheese is left, grate and freeze it: it will make a perfect potato gratin for New Year’s Eve.
Variations
- Seafood version: smoked salmon, potatoes and plain raclette, with a squeeze of lemon.
- Vegetarian: swap the meats for sautéed mushrooms and roasted pears.
- Alpine: air-dried Grisons beef, walnuts and raw-milk raclette instead of the peppercorn cheese.
Which wine to serve?
A rich, slightly honeyed Savoie white such as Chignin-Bergeron goes beautifully with truffle and figs. For red, a light Alsace Pinot Noir suits the duck. Alcohol-free, a well-chilled sparkling apple juice works very well.
Frequently asked questions
How much cheese for a Christmas raclette?
With this many toppings, 175 g per person is enough, so 700 g for 4: half truffle raclette, half peppercorn. That’s a little less than a classic raclette, and nobody leaves hungry.
Can I prepare Christmas raclette ahead?
Yes, the board can be arranged an hour ahead and kept in the fridge under cling film. Glaze the chestnuts and toast the gingerbread at the last minute so they stay crisp.
What can I do with Christmas raclette leftovers?
Potatoes and cheese make a quick tartiflette the next day; the chestnuts and figs go into a chicory and walnut salad.
🧀 The right grill: For a festive meal for 4 or more, an 8-pan grill with a hot plate lets you toast the gingerbread on top: the best raclette grills, our tests.
Read also: all our raclette recipes.
