Raclette recipies

[Adenauer]

In a moment of madness I've bought a stone topped Raclette grill. It looks to me to be one of those pieces of kit that you use once and then keep in the cellar for the next 10 years before throwing it away. So before I do that I feel that I should at least give it one chance, but I haven't got a clue what to cook/do with it?

Anyone here used one and if so any tips/recipes please? All I can find on the net is cheese and potatoes

[Beardy10]

Whenever I have been skiing Raclette is basically cheese and spuds so you are on the right track. When it's cooked in restaurants over there though they normally cook the cheese with a grill then slice it off. Not sure about a stone topped one...that sounds more like something else which you can get in restaurants in Savoie called a Pireard (not sure on spelling) which you get given meat to cook on it at the table.

[Adenauer]

That's the idea, Beardy, like the old steak on a stone type of affair but just with smaller bits of meat. I just can't imagine what to put in the little tray things to have with the meat once it's done?

[Plotloss]

Cheese goes in the trays.

Traditionally the wheel of raclette would be halved and left by the fire, you'd select your potatoes, cuts of meat etc and then wander over to the cheese and scrape the melted layer off over your pots.

We've got the electric version, a 'Jour De Fette', generally do onions, peppers, mushroom and very thinly sliced beef on the top, cheese in the trays.

[Adenauer]

Right, I'll try it tonight, sounds like a right palarva though

[escargot]

It's great actually and particularly good when you have guests round. The stone on the top is a pierrade stone and this is great for thin slices of meat (veal and beef especially) and veg, as plotters says.

We don't usually combine the pierrade and raclette though, usually it's one or the other. Keep the raclette simple, boiled new potatoes, raclette cheese grilled in the trays, good charcuterie and cornichons is all you need.