In short: A raclette made not in a pan-style grill, but in a tabletop pizzarette or a pizza oven: the cheese melts over potatoes and toppings arranged in small dishes. A great way to give a second life to an appliance that often sleeps in the cupboard.
Chef’s tip
The pizzarette has often been used just once, on an evening of enthusiasm, before joining the back of the cupboard next to the fondue set. Good news: it has a second talent, and it involves melted cheese.
It’s all a question of heat. A pizzarette heats gently: prepare small portions, thinly sliced potatoes underneath and cheese on top, and let it melt for a few minutes. An outdoor pizza oven, on the other hand, is much hotter: use a small cast-iron dish, keep it away from the flames and never take your eyes off the cheese, because it melts in a matter of seconds.
| Prep time | 20 min |
|---|---|
| Cook time | 25 min |
| Total | 45 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 800 g sliced raclette cheese
- 1.2 kg firm-fleshed potatoes
- 300 g cured meats: raw ham, cooked ham, dried beef
- 200 g white button mushrooms
- 1 red onion
- 1 tablespoon of olive oil
- Gherkins and pickled pearl onions
- A few sprigs of thyme
- Freshly ground black pepper
Preparation
- Cook the potatoes. Cook the potatoes in their skins for 20 minutes in salted water. Let them cool slightly, then cut them into slices about 1 cm (1/2 in) thick.
- Prepare the toppings. Slice the mushrooms and the red onion, then sauté them for 5 minutes in the olive oil. Cut the cured meats into strips.
- Preheat the appliance. Switch on the pizzarette and let it heat up for 10 minutes. With a pizza oven, wait until it is hot and find a spot away from the flames.
- Fill the dishes. Lightly oil the small pizzarette dishes or a small cast-iron dish. Lay down a layer of potato slices, a few mushrooms or some cured meat, then cover with raclette cheese.
- Melt the cheese. In the pizzarette, let it melt for 5 to 8 minutes, until the cheese bubbles. In a pizza oven, slide in the cast-iron dish and keep watching: the cheese melts in under a minute.
- Serve. Slide the contents of the dishes onto the plates with a spatula, then add a little cured meat, gherkins, a sprig of thyme and a twist of pepper.
The chef’s tips
- Cut the potatoes into fairly thin slices: they heat through at the same time as the cheese melts.
- In a pizza oven, turn the cast-iron dish halfway through: the side facing the fire browns much faster.
- Always use an oven mitt to take out the cast-iron dish: its handle gets scorching hot.
- Don’t overload the small pizzarette dishes: a thin layer of toppings melts better than a pile.
Variations
- Replace the potatoes with slices of country bread for a version close to an open-faced sandwich.
- Add sliced pears or onion confit for a sweet-and-savory pairing.
- Vegetarian version: grilled bell peppers, zucchini and mushrooms instead of cured meats.
Which wine to serve?
A dry white Savoy wine, a light and fruity red or a golden beer: simple, refreshing drinks for a convivial evening.
Frequently asked questions
How is this different from a raclette pizza?
There is no dough here: you simply use the pizzarette or the pizza oven to melt cheese over potatoes, like a raclette.
How long does it take to melt the cheese?
Allow 5 to 8 minutes in a pizzarette, and less than a minute in a very hot pizza oven.
Can I use a regular oven?
Yes, on the broil setting, with small individual dishes. Keep an eye on the melting, which takes 3 to 5 minutes.
🧀 The right grill: the pizza raclette appliance, our comparison.
Read also: The traditional raclette and Oven-baked raclette potato
