Grilled Raclette with Charred Potatoes | Arteflame

Introduction

There is nothing quite like the sight of raclette cheese bubbling until it’s golden and gooey, ready to be scraped over a plate of hot, charred vegetables. This dish captures the cozy essence of an Alpine lodge and pairs it with the smoky, rugged flavors of an outdoor cookout. It is an experience that hits all the right notes—creamy, salty, and wonderfully rustic—making it perfect for chilly autumn evenings or relaxed summer nights when you want something comforting yet impressive.

Why I Love This Dish

This recipe is a total game-changer because it turns a specific indoor appliance meal into a versatile grilling masterpiece. It is the ultimate interactive food; everyone gathers around the fire, watching the cheese melt and customizing their plates. Plus, it is surprisingly forgiving—the smoky char on the baby potatoes cuts through the richness of the cheese perfectly, creating a bite that is satisfying without feeling heavy.

Tips for Success

• Prep is Key: Slice your cheese while it is cold to get even slices that melt at the same rate, ensuring a smooth texture.
• Control the Heat: Move your melting tray to a cooler part of the grill once the cheese starts to bubble to prevent the oils from separating.
• Timing Matters: Start your potatoes first; they take significantly longer to become fork-tender than the cheese takes to melt.

Ingredient Substitutions

If you cannot find traditional raclette, Gruyère or a high-quality Fontina are excellent, melty alternatives with a similar nutty profile. For a lower-carb option, swap the potatoes for thick slices of grilled zucchini or cauliflower florets.