In short: Raclette at its most spectacular: a half wheel of cheese whose cut face is heated by an element, then scraped straight onto the plates. A great way to feed a big crowd, though it takes a bit of technique and a well-mastered scrape.
Chef’s tip
With the half wheel, the host changes status: no longer a mere host, he becomes the official scraper. A prestigious role, which mostly means never eating at the same time as everyone else.
It all comes down to patience and technique. Wait until the cheese surface is melted and bubbling, with a few golden spots, before scraping. Then tilt the wheel over the plate and slide the scraper in one motion, from top to bottom, following the cut face. Scrape a little at a time but often: a thin, well-melted layer beats a lukewarm flow.
| Prep time | 20 min |
|---|---|
| Cook time | 40 min |
| Total | 1 h |
| Servings | 8 people (adjustable) |
| Difficulty | Medium |
Ingredients (for 8 people)
- 2 kg raclette cheese as a half wheel or quarter wheel, depending on the number of guests
- 2.4 kg firm, waxy potatoes (Charlotte, Amandine or Ratte)
- 800 g cured meats: raw ham, dried beef, cooked ham, rosette sausage
- 2 jars of cornichons
- 1 jar of pickled pearl onions
- Coarse salt
- Freshly ground black pepper
Preparation
- Bring the cheese to room temperature. Take the half wheel out of the fridge an hour before the meal. Lightly scrape the rind if it is dry or damaged, and remove the thin film on the cut face if it has hardened.
- Cook the potatoes. Cook the potatoes in their skins for 20 to 25 minutes in salted water or in a steamer, then keep them warm in a basket covered with a dish towel.
- Set up the machine. Place the half-wheel machine on a stable, heat-resistant surface at the end of the table, with a stack of warm plates within reach.
- Secure the wheel. Fix the half wheel on its holder, cut face turned toward the heating element, leaving a few centimeters of space. Switch on and let it heat.
- Wait for the melt. Let it heat for 3 to 5 minutes, until the cheese surface is melted, bubbling and dotted with a few golden spots.
- Scrape. Tilt the wheel over a plate piled with potatoes and scrape off the melted layer in one motion from top to bottom, holding the scraper flat against the cheese.
- Repeat. Put the wheel back in position under the heating element and wait for the next layer. Serve as you go, with the cured meats, cornichons and pickled onions.
Chef’s tips
- Scrape a little and often: a thin, well-melted layer is better than a thick, half-warm one.
- Scrape the golden crust along the edge of the cut face too: it is often the most coveted bit.
- A wide, rigid scraper makes the motion easier; a flexible spatula drips and splatters.
- Appoint a new scraper every half hour: everyone gets to enjoy the show and the meal.
Variations
- For 4 to 6 people, a quarter wheel is enough on a suitable machine.
- Offer two cheeses in turn, for example a classic and a smoked one.
- Serve on toasted rye bread instead of potatoes, for a grazing-style dinner.
Which wine to serve?
A dry, lively mountain white wine, such as a Fendant from Valais, a Roussette or an Apremont from Savoie. For those who don’t drink alcohol, hot black tea goes very well with the cheese.
Frequently asked questions
How much does a half wheel of raclette weigh?
A half wheel generally weighs between 2.5 and 3 kg, enough to feed about ten people.
What should I do with the leftover cheese?
Wrap the cut face carefully in plastic wrap and keep the wheel in the fridge. Leftovers are perfect for croquettes, a gratin or a tart.
Should I remove the rind?
No, the rind is edible and browns nicely as you scrape. Just scrape it lightly if it is dry or damaged.
🧀 The right grill: the half-wheel machine or the must-have accessories, our comparison.
Read also: Traditional Raclette and Raclette Croquettes
