Warm Up With Raclette | Dorothy Lane Market

Warm Up With Raclette

  • POSTED Feb 1st, 2024
  • BY Chef Carrie Walters

Raclette comes from the French word meaning “small scraper,” a term used for both the type of cheese and the traditional Swiss-style of serving. Although raclette has been around for hundreds of years and has been largely popular in Europe, it is having quite a moment right now in outdoor holiday and farmers markets all over the United States. On top of that, it is just so darn delicious!



POTATOES & CARAMELIZED ONIONS: Go traditional and serve with boiled small potatoes and caramelized onions. 

CORNICHONS AND PICKLED ONIONS: A natural pairing for the pungent cheese, the briny, vinegary pop of the pickle and onion makes for a nicely balanced bite. 

MUSHROOMS: Whether sautéed or roasted, mushrooms lend an earthy flavor to raclette. 

BRUSSELS SPROUTS: Roasted or charred Brussels sprouts adds a nice bite when served with raclette. 

BACON: Top slices of DLM Artisan Baguette with DLM Uncured Bacon and raclette

Wine pairing: L'Alpage Chasselas. A Swiss white wine made where there are beautiful views of the Alps. Perfect paired with a cave-aged Gruyère, raclette, or fondue! 


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