In short: A slice of country bread topped like a plate of raclette: sliced potatoes, ham, onion, gherkins and a slice of raclette cheese melted under the broiler. A hot starter, a quick dinner or the best way to use up the leftovers from a raclette night.
Chef’s tip
The raclette tartine is raclette for people in a hurry, or for those who haven’t found the grill’s power cord since last winter. It’s all there, except the extension cord.
The move that changes everything: toast the bread first, on its own, 2 minutes on each side. A slice that is already crisp won’t go soggy under the topping, and the cheese melts onto a base that crunches. And add the cheese last, right before the broiler, so it melts without burning.
| Prep time | 10 min |
|---|---|
| Cook time | 10 min |
| Total | 20 min |
| Servings | 4 people (adjustable) |
| Difficulty | Very easy |
Ingredients (for 4 people)
- 4 large slices of country bread
- 240 g sliced raclette cheese
- 3 boiled potatoes (firm-fleshed)
- 4 slices of raw or cooked ham
- ½ red onion
- 1 tablespoon of whole-grain mustard
- A few gherkins
- Freshly ground black pepper
Preparation
- Toast the bread. Turn on the oven broiler. Toast the bread slices for 2 minutes on each side on the rack, until golden.
- Prepare the topping. Cut the potatoes into thin slices, slice the red onion and cut the gherkins into thin strips.
- Spread. Spread a thin layer of whole-grain mustard on each slice of toasted bread.
- Add the topping. Lay the ham on each tartine, then the potato slices and a few strips of onion.
- Cover with cheese. Completely cover each tartine with slices of raclette cheese, right to the edges.
- Melt the cheese. Slide the tartines under the broiler for 3 to 5 minutes, until the cheese is melted, bubbling and lightly golden.
- Serve. Sprinkle with gherkin strips, add a twist of pepper and serve right away with a green salad.
The chef’s tips
- Watch the broiler and don’t wander off: sometimes there’s only a minute between melted and burnt.
- Slightly stale country bread holds the topping better than very fresh bread.
- Yesterday’s potatoes are perfect: nice and cold, they cut into clean slices.
- Place the rack on the second level below the broiler, not right at the top, so the topping heats through before the cheese burns.
Variations
- Croque version: close the tartine with a second slice of bread buttered on the outside and brown it in a skillet.
- Replace the ham with dried beef, coppa or pan-fried bacon bits.
- Make them on the grill plate of a 3-in-1 raclette grill: the bread toasts on top, the cheese melts in the raclette pans and is then poured over the tartine.
Which wine to serve?
A dry white Savoy wine, a light and fresh red or a golden beer: simple drinks for a simple recipe.
Frequently asked questions
Can I make the tartines in a skillet?
Yes: brown the topped tartine over medium heat and cover the skillet so the cheese melts.
Which bread should I choose?
Country bread, sourdough or rye bread, in thick slices about 1.5 cm (1/2 in) thick.
Can I use raw potatoes?
No, they wouldn’t cook under the broiler. Use potatoes that are already boiled or steamed.
🧀 The right grill: the 3-in-1 raclette crepe maker (pans, grill and crepes), our comparison.
Read also: Raclette and ham brioche and Oven-baked raclette potato
