This meal comes to our table inspired by the Swiss. I first learned of it when I studied in France and loved it.
Meat, potatoes and cheese. What’s not to like?
But like so many things we get from the Frogs and Swiss Miss, we Americanized it. The Swiss are probably neutral on the subject anyway.
The real version of Raclette is served with a special grill that has a griddle on top and the heating elements underneath exposed so you can melt cheese in small dishes.
It’s kinda fun and would make a cool dinner party. But I am not about to spend the money or waste the cabinet space on something like that.
We did without the grill and stripped down the rest of the meal. We made our FAUX-clette with Canadian bacon, redskin spuds and various spices. We did pop for the Raclette cheese.
The rest of our meal was fairly simple and can be shown in pictures:
Before we found the Raclette cheese in the store (it comes in slices in France, like American cheese here) we considered using an alternate like provolone or Munster. Something that had good flavor and would be melty. Either of those would be good subs for this filling, definitely not warm-weather meal.