Raclette with Saucisson Sec

Raclette with Saucisson Sec

Recipes with Saucisson Sec de l'Ardèche

Raclette is a communal meal. A half-wheel of cheese melts under a heat source, scraped onto plates of boiled potatoes, cornichons, and cured meats. Saucisson sec is the charcuterie of choice for many French families during raclette season (October through March). The hot, melted cheese hits the cold saucisson slices, and the fat begins to soften without cooking through.

Prep Time

15 min

Cook Time

5 min per round

Servings

6

Difficulty

Easy

Ingredients

  • 500g raclette cheese, sliced
  • 300g saucisson sec de l'Ardèche, sliced thin
  • 1kg small waxy potatoes (Charlotte or similar)
  • 200g cornichons
  • 200g pickled onions
  • Freshly ground black pepper

Steps

1

Boil the potatoes in salted water until a knife slides through without resistance, about 20 minutes. Drain and keep warm in a towel-lined bowl.

2

Arrange the sliced saucisson, cornichons, and pickled onions on a large platter in the center of the table.

3

Heat the raclette grill. Place cheese slices in the individual coupelles (small pans). Melt under the heat until bubbling and golden at the edges.

4

Scrape or tip the melted cheese over halved potatoes on your plate. Add saucisson slices and cornichons. Grind black pepper on top. Repeat until everyone is finished.

Tips

Allow one raclette round per person to start, then let the pace settle. The saucisson slices should be at room temperature, not straight from the fridge. The cheese needs to be raclette from the Alps, not a substitute. Count on about 80g of cheese and 50g of saucisson per person.