UK
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• If you have any problems or queries please call our Customer Relations Team first for expert help and advice:
HELPLINE: 0845 602 1454 - UK – (01) 461 0390 - Ireland
• For UK consumers only: Raclette cheese is available from some large supermarkets and specialist delicatessens
or try www.frencheese.co.uk for advice in their 'Where to Buy' section. Or try using Port Salut, Jarlsburg,
Emmental, Gryere or Gouda (but not Cheddar) instead of raclette cheese.
Traditionally raclette is served with boiled new potatoes or baked potatoes together with a green salad.
• MADE IN CHINA - Type 6600
Raclette
A few recipes for 8 people (adjust the quantities for less people) :
Traditional Savoyarde raclette
• 3.5 to 4.5 lbs raclette cheese • 8 baking potatoes • 16 slices of ham • a few red or green peppers
• sliced mushrooms • 1 jar of gherkins • 1 jar of pickled onions • canned sweet corn
Bake potatoes in their own skins. Cut the cheese in slices, the peppers in slices and chop the mushrooms.
Place in individual dishes. Add some vegetables to the raclette tray, pickles, pickled onions, corn and peppers.
Place a slice of cheese in each tray and heat until melted.Serve with ham, potatoes and the other garnishes.
Farmhouse raclette
• 3.5 lbs to 4.5 lbs raclette cheese • 16 large new potatoes • 16 slices of ham • ground nutmeg
• paprika • pepper • tomatoes • parsley
Boil potatoes in their own skins and cut them in thin slices. Put a slice of cheese in each tray.Cover with potatoes
then a second slice of cheese. Add a slice of ham.Halfway through cooking, add seasoning to taste. Garnish with
slices of tomato and parsley. Serve with raw ham and garnish with slices of tomato and parsley.
Goat's cheese raclette
• 3.5 lbs to 4.5 lbs raclette cheese • 2 small goat’s cheese (about 250g each) cut in slices
• 8 baking potatoes • thyme • 1 jar black olives
Bake potatoes in their own skins. Place the slices of goat’s cheese in the trays. Cover with a slice of raclette cheese
and leave to melt. Slide onto plates and lightly sprinkle with thyme. Serve with black olives and baked potatoes.
Grilling
Egg and bacon
Per person: • 1 egg • 1 slice of bacon • a few slices of tomato • a few thin slices of onion • crushed garlic
• celery salt • 1 teaspoon of grated cheese • 1 tablespoon of cream • butter • salt • pepper
Brown a little butter on the grill plate, and brown the tomatoes, onions and crushed garlic for 3 minutes.
Put the vegetables in the trays. Add the bacon and sprinkle the celery salt and grated cheese. Place the panlets in the
appliance for 1 minute. Meanwhile, beat the eggs with the cream. Then mix with the vegetables in the panlets.
Let the mixture cook for approximately 6 to 7 minutes. Season and taste.
Veal escalope with ham and cheese
Per person: • 1 veal escalope (max. 100 g) • 1 thin slice of ham • grated (cheese) • butter
Cook the escalope on the plate with some butter for about 2 minutes on the first side.Turn-over the escalope,
cover with the ham and the cheese. Cook again for 4 minutes.Serve when cheese is melted.
