Around the World with a Raclette
Choose one or more of our fun raclette stations and transport yourself to Italy, Mexico, or Greece. Or satisfy your sweet tooth with a simple but charming dessert raclette. The perfect meal for a wintery day, raclette is also a guaranteed crowd-pleaser, whether you’re cooking for two or ten. If you’re planning a romantic dinner for two, just halve the ingredient amounts below.
Traditionally served with potatoes, pickles, and charcuterie, raclette lends itself well to different cheeses, marinated meats, and even vegetables. It’s incredibly versatile, so try something new and take your taste buds on a world tour. Choose a country to visit from among the raclette stations below.
Servings: 4 | Prep time: 45 minutes | Marinating time: 1 to 3 hours
Welcome to sunny Mexico
For the Mexican station, you’ll need Mexican spiced chicken, peppers (one red and one green), one diced tomato, 12 corn tortillas, guacamole, and cheese (Cheddar and Monterey Jack, for example). Here are the directions for Mexican spiced chicken:
Ingredients
- 1 chicken breast
- 2 tbsp. (30 ml) canola oil
- Juice from half a lime
- 1 clove of garlic, minced
- Zest from one lime
- ½ tsp. (2.5 ml) paprika
- ½ tsp. (2.5 ml) smoked paprika
- ½ tsp. (2.5 ml) ground cumin
- ½ tsp. (2.5 ml) Mexican chili powder
- 1 pinch ground cloves
- 1 tbsp. (15 ml) brown sugar
Directions
Cut the chicken breast into thin slices and set aside in a bowl.
Whisk together the oil, lime juice and zest, paprika, smoked paprika, cumin, Mexican chili powder, ground cloves, and brown sugar.
Pour the marinade over the chicken, turning the slices to coat them. Let chicken marinate in the refrigerator for 1 to 3 hours.
At the table
When it’s time to serve, place the Mexican spiced chicken in a bowl. Cut the green and red peppers into thin strips and place them on a serving platter with the tortillas and diced tomato.
Place your chosen cheese in a raclette tray and melt it. While the cheese is melting, cook the chicken on the griddle until it is cooked through and no longer pink, and heat the tortillas. Place peppers, some diced tomato, chicken slices, guacamole, and melted cheese in a tortilla. Roll and enjoy.
Next stop: Greece
For the Greek station, you’ll need oregano chicken, one diced tomato, sliced Kalamata olives, tzatziki, and cheese, such as feta. Here are the directions for oregano chicken:
Ingredients
- 1 chicken breast
- 3 tbsp. (45 ml) olive oil
- 2 garlic cloves, minced
- 1 tsp. (5 ml) Dijon mustard
- 1 tsp. (5 ml) dried oregano
- 1 tbsp. (15 ml) lemon juice
- 1 tbsp. (15 ml) white wine vinegar
- 2 tbsp. (30 ml) fresh parsley, chopped
- ½ tsp. (2.5 ml) honey
Directions
Cut the chicken breast into thin slices and place in a bowl.
Whisk together the oil, garlic, Dijon mustard, oregano, lemon juice, white wine vinegar, parsley, and honey.
Pour the marinade over the chicken, turning the slices to coat them. Let chicken marinate in the refrigerator for 1 to 3 hours.
At the table
When it’s time to serve, put the oregano chicken in a bowl. Place the sliced Kalamata olives, diced tomato, and tzatziki on a serving platter.
Place your chosen cheese in a raclette tray and melt it. In the meantime, cook the chicken on the griddle until it is cooked through and no longer pink. Serve the chicken with some diced tomato, sliced olives, and cheese.
Viva Italia
For the Italian station, you’ll need 12 asparagus spears, 6 slices of prosciutto, a dash of olive oil, 1 tablespoon (15 ml) of balsamic vinegar, 300 grams of gnocchi, oregano chicken, and cheeses such as mozzarella, Friulano, fontina, or gorgonzola.
Directions
Preheat the oven to 400 °F (205 °C). Spread the asparagus spears out on the raclette griddle and coat them with olive oil and balsamic vinegar. Season with salt and pepper and put them in the oven for 8 minutes. The asparagus spears should still be crisp.
Take them out of the oven and let cool for a few minutes. Spread a slice of prosciutto out on a work surface, lay three asparagus spears at one end of the slice, and roll the prosciutto around the spears. Place the rolls on a serving platter.
Bring a pot of water to a boil and cook the gnocchi according to the directions on the package, about 2 to 5 minutes. Drain the gnocchi well, coat with olive oil, and place in a serving dish.
At the table
At the table, place your chosen cheese in a raclette tray and melt it. In the meantime, brown the asparagus and gnocchi on the griddle. Pour your chosen cheese over them and enjoy.
Enjoy Switzerland
For a traditional Swiss station, you’ll need half a cauliflower, 12 baby potatoes, olive oil, salt, pepper, your favorite type of pickles, and cheeses including Paillot de chèvre goat cheese, Gruyère, Edam, and Reblochon.
Directions
Preheat the oven to 400 °F (205 °C). Cut the cauliflower into florets and spread them out on the raclette griddle. Coat them in olive oil, add salt and pepper, and cook for 15 minutes. Turn halfway through and continue cooking until the florets are lightly browned. Place the roasted cauliflower in a serving dish.
Bring a pot of salted water to a boil. Cut the baby potatoes in half and cook for 10 minutes. Drain and set the potatoes out in the serving dish alongside the cauliflower and some pickles.
At the table
Place your chosen cheese in a raclette tray and melt it. In the meantime, brown the potatoes and cauliflower on the raclette griddle. Enjoy with your chosen cheese.
For the sweet tooth
For the dessert station, you’ll need your favorite types of grapes, one sliced pear, one sliced apple, pecans, hazelnuts or walnuts, honey, and cheeses such as brie or camembert. Place your chosen cheese in the raclette tray and add some nuts and honey. Heat and serve over fruit.
