Make Ahead

Kissing Cousins: Raclette Fondue

February 14, 2011
4 Ratings
  • Serves 2, as a starter
Author Notes

I've resisted the urge over the years to get a fondue pot. Small apartment living has made me deny any one trick ponies into my kitchen, even if their one trick is really worthwhile. It's the same reason I don't have a tagine.

But when I saw the contest this week, I knew it was beshert, or meant to be, because I had just purchased a big wedge of raclette from a fromagerie in Tel Aviv.

I was faced with a challenge, however. I don't have a fondue pot. Nor do I have an open fire or raclette grill, a device for melting reclette just right so it can be scooped and enjoyed with boiled potatoes.

I decided to make a sort of raclette fondue hybrid by melting raclette cheese with white wine in the traditional fondue style, then drizzling it over small boiled new potatoes, to be enjoyed in the traditional raclette style. In this way it becomes more of a plated appetizer, a fusion of two great Swiss melted cheese dishes.

This came out better than I ever could have expected. The wine and garlic came through in just the right way, the sharp raclette mellowed, and the potatoes provided the perfect melted cheese vehicle. It was an excellent starter. Filling enough that it sated our appetite while I prepared the rest of dinner, but not so heavy that it made us skip dinner. And, the best part, it came together in well under half an hour. Boiling the potatoes was the longest part.

I served this on one large plate for my husband and I to share, but it could also be served on individual salad plates for a sit down dinner. Or, you could quarter the potatoes and stick toothpicks in them to serve this as an hors d'oeuvre. - kmartinelli —kmartinelli

Test Kitchen Notes

When you have a hankering for cheese fondue and don't want to make a fuss or don't have a fondue pot, this is for you! It comes together quickly and is immensely satisfying. I served it as an appetizer and my guests fought over the last couple of potatoes. I would love to add some chopped cornichons as a garnish and extra flavor bite on my next go around. Yum! —sticksnscones

What You'll Need
  • 8 small new potatoes
  • 1 clove garlic, smashed
  • 1/4 cup dry white wine
  • 1/2 cup grated or thinly sliced raclette
  • 1 teaspoon flour
  • Chopped parsley, for ganish
  • Pepper, to taste
  1. Boil the potatoes until soft enough to eat. Drain, slice in half (or quarters if large) and set aside.
  2. Rub a small nonstick pot with the garlic. Either discard the garlic or leave it in (I prefer to leave it).
  3. Add the white wine. Bring to a simmer.
  4. Add the cheese and flour to the wine. Stir constantly until melted.
  5. Arrange the potato halves on one or two plates. Drizzle with the cheese sauce. Garnish with chopped parsley and season with pepper. Serve immediately.
Contest Entries

See what other Food52ers are saying.

  • DUZE @BakingBackwards
    DUZE @BakingBackwards
  • kmartinelli
  • bobbieliz
  • Sioux Balow
    Sioux Balow
A native New Yorker, I recently moved to Be'er Sheva, Israel with my husband while he completes medical school. I am a freelance food and travel writer and photographer who is always hungry and reads cookbooks in bed.

4 Reviews

Sioux B. August 18, 2014
Sioux Balow, I have forgotten to use my fondue pot for a very long time, and Walla here are some wonderful sauces I can make for friends.Thanks, I'm going to get my fondue pot off the shelf, dust it off and make fondue. I love to fondue meat, seafood etc and use these sauces to dip into, try it.
DUZE @. February 14, 2011
raclette is my favorite for this sort of thing! Must be french NOT SWISS!!!!! Totally different flavor there. They sold the best new potatoes and gherkins with raclette in London Borough Market....mmmm
kmartinelli February 14, 2011
Agreed! The raclette just melted perfectly, I will definitely be incorporating it into my fondues from now on!
bobbieliz May 12, 2019
Must be Swiss raclette cheese, for me. The French is oily and has a blander flavor. To me.