Grilled Raclette Potatoes: Smoky Swiss Cheese | Arteflame

Introduction

Imagine the scent of wood smoke mingling with the nutty aroma of melting alpine cheese. There is something primal about this dish that warms you from the inside out. I remember my first time having Raclette in the Alps, but bringing it to the backyard grill changes the game entirely. The Arteflame creates a golden, shattering crust on the potatoes that an oven just can't match, while the fire keeps the cheese bubbling and gooey. It is rustic comfort food at its absolute finest.

Why This Recipe is a Showstopper

This dish bridges the gap between fancy hors d'oeuvres and hearty comfort food. It is incredibly interactive, making it perfect for gathering friends around the fire. The magic lies in the contrast: the creamy interior of a par-boiled potato against the smoky, salty crunch of the sear, all blanketed in a molten layer of Raclette. It feels indulgent, yet it is surprisingly simple to pull off.

Kitchen Wisdom

• Don't skip the par-boil: Boiling the potatoes first ensures a fluffy center; grilling raw potatoes usually results in a burnt outside and hard inside.
• Manage your heat zones: Keep the searing for the center of the cooktop, but move the potatoes to the cooler outer edge before adding the cheese so it melts gently without scorching.

Make It Your Own

If you cannot find traditional Raclette cheese, don't worry! Gruyère, Fontina, or even a sharp White Cheddar are excellent substitutes that still offer that crucial melt factor.

Ingredients

The Main Event

• 2 lbs Baby potatoes (Yukon Gold or Fingerling work best)
• 8-10 slices Traditional Raclette cheese (or Gruyère as a substitute)
• 3 tbsp Olive oil (or melted butter for extra richness)
• 1 tsp Sea salt
• 1/2 tsp Freshly cracked black pepper
• 1 tsp Smoked paprika
• 1 tsp Fresh rosemary, finely chopped

The Accompaniments

• 1 jar Cornichons (small pickled gherkins)
• 1 cup Pickled pearl onions
• 1 loaf Crusty baguette, sliced
• Optional: Cured meats (Prosciutto, Speck, or Salami)

Instructions

Step 1: Prep the Potatoes

1. Begin by washing the baby potatoes thoroughly. Do not peel them, as the skin adds texture and flavor.
2. Place the potatoes in a large pot of salted water and bring to a boil. Cook them for about 10-12 minutes until they are fork-tender but not falling apart.
3. Drain the potatoes and let them cool slightly. Once cool enough to handle, slice them in half lengthwise.
4. In a large bowl, toss the halved potatoes with olive oil, sea salt, black pepper, smoked paprika, and chopped rosemary until evenly coated.

Step 2: Fire Up the Arteflame

1. Start a wood fire in the center of your Arteflame grill. Allow it to burn down until the cooktop reaches optimal grilling temperature.
2. Lightly oil the flat steel cooktop to ensure a non-stick surface.
3. Identify your heat zones: the area closer to the center will be hotter for searing, while the outer edges are perfect for gentle warming and melting.

Step 3: Sear and Crisp

1. Place the potatoes cut-side down on the medium-hot zone of the cooktop.
2. Grill for 5-7 minutes without moving them too much. You want to achieve a deep golden-brown, crispy crust on the cut side.
3. Flip the potatoes and cook for another 3-4 minutes on the skin side until they are tender and slightly charred from the wood fire.
4. Move the crispy potatoes into a piled cluster on a slightly cooler section of the flat top to keep warm.

Step 4: The Meltdown

1. Layer the slices of Raclette cheese directly over the pile of hot potatoes.
2. If you have a basting dome, cover the potatoes briefly (30-60 seconds) to accelerate the melting process. If not, the residual heat from the potatoes and the grill will melt the cheese within a few minutes.
3. Watch closely; you want the cheese bubbling and gooey, but not burnt.

Step 5: Serve and Enjoy

1. Using a large spatula, transfer the cheesy potato mound onto a serving platter or individual plates immediately.
2. Serve alongside the cornichons, pickled onions, baguette slices, and cured meats.
3. Eat immediately while the cheese is still molten and stretchy.

Tips

To master this dish, temperature management is your best friend. The beauty of the Arteflame is its zonal cooking; if your fire is blazing hot, keep the potatoes closer to the outer edge to prevent burning before the inside heats through. One crucial tip for the potatoes is the par-boiling step—do not skip it. Grilling raw potatoes often leads to a burnt exterior and a hard, undercooked center. Par-boiling ensures a creamy interior that contrasts perfectly with the crispy grill-seared crust.

Regarding the cheese, authentic Raclette has a distinct pungency and a supreme melting quality. If you cannot find it at your local deli, Gruyère, Fontina, or a high-quality Emmental are excellent substitutes that offer a similar nuttiness and meltability. Lastly, ensure your pickles and onions are chilled or at room temperature; the contrast between the hot, fatty cheese and the cold, acidic vinegar of the pickles is what makes this dish palate-cleansing and addictive. It keeps the meal from feeling too heavy.

Variations

While the classic Swiss preparation is timeless, the versatility of the Arteflame allows for creative twists on this cheesy classic. You can easily adapt the flavor profile to match the rest of your meal or your personal preferences. Here are a few distinct variations to try:

• The Truffle Indulgence: Drizzle the finished potatoes with white truffle oil and sprinkle with parmesan shavings for an earthy, upscale twist.
• Spicy Kick: Mix chili flakes or cayenne powder into the potato seasoning and top the melted cheese with sliced pickled jalapeños instead of cornichons.
• Meat Lover’s Delight: Dice crispy bacon or pancetta and grill it alongside the potatoes, mixing it into the pile just before laying the cheese on top.
• Herbal Freshness: Swap the rosemary for fresh dill and chives, adding them after the cheese melts to maintain their bright, fresh flavor.
• Garlic Overload: Roast whole cloves of garlic on the flat top, smash them, and toss with the potatoes before adding the cheese.

Best pairings

Raclette is a rich, fatty dish, so the best beverages and sides are those that offer high acidity to cut through the heaviness of the cheese and potatoes. Traditionally, a dry white wine is the go-to pairing. Look for a crisp Roussette from Savoy, a dry Riesling, or a Pinot Gris. These wines have the mineral backbone and acidity required to cleanse the palate between bites. If you prefer red wine, opt for something light and fruity like a Pinot Noir or Gamay; heavy tannins generally clash with the saltiness of the cheese.

For beer lovers, a crisp Pilsner or a Saison works wonders, offering carbonation that lifts the richness from the tongue. Beyond drinks, a simple green salad with a sharp vinaigrette (lemon or apple cider vinegar based) is a necessary side dish. It provides a fresh, crunchy counterpoint to the warm, soft textures of the raclette. Avoid heavy creamy sides like coleslaw or macaroni salad, as they will compete with the main dish.

Conclusion

Smoky Grilled Raclette Potatoes on the Arteflame are more than just a recipe; they are an experience in texture and flavor that celebrates the joy of outdoor cooking. The combination of the smoky char from the wood fire, the creamy interior of the potatoes, and the luxurious pull of melted Swiss cheese creates a comfort food dish that is hard to beat. It transforms a simple ingredient list into a gourmet feast that feels special enough for holidays yet simple enough for a weekend barbecue.

By utilizing the Arteflame’s unique flat-top griddle, you elevate a traditional indoor dish into something rugged and adventurous. Whether you are enjoying this after a day in the snow or as a savory appetizer at a summer cookout, this recipe guarantees empty plates and happy guests. So light the fire, gather your loved ones, and get ready to enjoy the ultimate cheesy indulgence.