Our German friends invited us over for a Raclette party during the Holiday season and when we left, I told Rob we had to get one.
In Germany/ Switzerland areas you will hear of Raclette parties around the holidays. People filling their home with the smell of strong cheese and boiled potatoes.
Raclette is a cow’s milk cheese made on both the French and Swiss side of the Alps. It melts perfectly and its strong flavor is tempered by heating it. Many cheese shops and groceries stock Raclette (and even raw-milk Raclette) around the holidays.
I am sure you are asking yourself how a Raclette party works. First, you can only invite as many people as your Raclette grill can handle (most grills come with 6 or 8 little pans). Then you ask everyone to bring a condiment; cured ham, pickled onions, cornichons, and baby corn are the traditional add-ons. As the host, your only real job is to boil a big pot of red potatoes and slice up a hefty wedge of Raclette.
When guests come over fire up the Raclette oven. Then plan to sit around toasting slices of cheese on top of boiled potato-halves for, oh, the next two hours. Between cheesy bites, guests can snack on pickled condiments. If you’ve invited some impatient carnivores, you can offer them sliced sausage and raw onions to grill on top of the oven, or you can create a separate course of marinated veggies or shrimp.
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