Raclette with Boiled Potatoes and Cornichons

By AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

The quintessential Swiss table experience — wheels of raclette cheese gently melted and scraped over tender boiled potatoes, accompanied by tart cornichons and sweet pearl onions. Simple, warming, and deeply satisfying. This Swiss vegetarian recipe, ready in about 35 minutes, pairs cornichons (small French gherkins), pickled pearl onions, and coarse sea salt for a weeknight-friendly dinner. Each serving lands at about 570 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Swiss cuisine 570 cal/serving

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Ingredients

600g raclette cheese, rind removed and sliced 5mm thick
1kg small waxy potatoes (such as Charlotte or Roseval)
200g cornichons (small French gherkins)
150g pickled pearl onions
2 teaspoons coarse sea salt
to taste freshly ground black pepper
½ teaspoon sweet paprika
2 tablespoons fresh flat-leaf parsley, chopped
½ teaspoon dried thyme

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Instructions

Step 1: Scrub the potatoes and place them unpeeled in a large pot of cold salted water. Bring to a boil, then cook for 18–22 minutes until completely tender when pierced with a knife.
Step 2: Drain the potatoes and keep warm, loosely covered with a clean towel.
Step 3: Arrange the cornichons, pickled pearl onions, and chopped parsley in small serving bowls on the table.
Step 4: Set up a raclette grill or use the broiler method: lay slices of raclette cheese in individual raclette pans or on a foil-lined baking tray.
Step 5: For the broiler method, place the cheese 15cm from the broiler element and heat for 3–4 minutes until fully melted, bubbling, and beginning to turn golden at the edges.
Step 6: Immediately scrape or pour the melted cheese over the warm potatoes on each plate.
Step 7: Dust with paprika and black pepper. Serve alongside the cornichons and pickled pearl onions. Repeat with remaining cheese portions.