Ina Garten’s Baked Raclette Recipe for Cheese-Lovers’ Nights In

Baked raclette transforms ordinary ingredients into a culinary marvel that warms hearts and sparks conversation.

Melted cheese lovers recognize this Swiss-inspired dish as a comfort food masterpiece with European roots.

Rich, complex flavors merge seamlessly in a single skillet, promising an unforgettable dining experience.

Sophisticated yet simple, the recipe invites you to embrace rustic cooking techniques that elevate humble ingredients.

Fragrant herbs and carefully selected proteins dance together, creating a harmonious blend of textures and tastes.

Each bite tells a story of tradition and innovation, blending classic techniques with modern sensibilities.

The magic happens when carefully chosen components meld into something extraordinary: get ready for a delicious adventure.

Why You’ll Melt for Ina Garten’s Baked Raclette

• Savor Flavor-Packed Layers: Each bite delivers a rich combination of creamy raclette cheese, spicy chorizo, and perfectly cooked potatoes that create an explosion of complementary tastes and textures.
• Effortless Gourmet Technique: This recipe transforms simple ingredients into an impressive dish using straightforward cooking methods that make you feel like a professional chef without complex techniques or extensive culinary skills.
• Quick Weeknight Dinner Solution: From start to finish, this baked raclette takes less than 45 minutes to prepare, making it an ideal meal for busy evenings when you crave something delicious but don't have hours to cook.
• Elegant Entertainment Ready: The individual gratin dishes make this recipe perfect for dinner parties or casual gatherings, allowing guests to enjoy a visually stunning and immediately served hot dish that feels both sophisticated and comforting.

All the Raclette Ingredients You’ll Need

Main Ingredients:

Potatoes: Starchy base for the dish, preferably small and waxy for even cooking and creamy texture.

Chorizo: Spicy Spanish sausage that adds rich, smoky flavor and depth to the recipe.

Raclette Cheese: Traditional Swiss melting cheese with creamy, nutty characteristics perfect for gratins.

• Thyme Sprigs: Fresh herb that provides earthy, subtle flavor to complement the rich ingredients.
• Salt, Black Pepper: Essential seasonings to enhance the overall taste profile of the dish.

• Olive Oil: Helps to cook chorizo and prevent sticking, adds subtle flavor.
• White Wine: Adds acidity and depth, helps deglaze the pan and blend flavors.
• Cornichons: Small, tangy French pickles that offer a sharp contrast to the rich cheese and sausage.

• Crusty French Bread: Traditional partner to provide texture and help soak up melted cheese.
• Dijon Mustard: Sharp condiment that cuts through the richness of the dish.
• Green Salad Vinaigrette: Light, acidic side to balance the heavy main course.

Ina Garten’s Guide to Perfectly Baked Raclette

Step 1: Preheat Oven

Heat your oven to a sizzling 450°F (230°C) to get ready for a mouthwatering adventure.

Step 2: Prepare Potatoes

• Cover with water by one inch (2.5 cm)
• Add salt
• Bring to a boil

Simmer for 10 to 15 minutes until potatoes are barely tender. Drain and cover with a kitchen towel for 5 minutes. Slice potatoes in half lengthwise and set aside.

Step 3: Sizzle Chorizo

In a large sauté pan, heat olive oil over medium heat. Drop in chorizo and cook for 8 to 10 minutes, turning frequently until beautifully browned. Drain excess fat, leaving just a tablespoon. Toss potatoes with chorizo and fat. Remove from heat and splash in wine, then season with salt and pepper.

Step 4: Create Layered Gratins

Distribute the sausage and potatoes among four gratin dishes. Create a delicious cheese layer by spreading raclette over the top. Sprinkle fresh thyme sprigs across the surface.

Step 5: Bake to Perfection

Slide the dishes into the preheated oven. Bake for 8 to 10 minutes until the cheese transforms into a bubbling, golden masterpiece.

Step 6: Serve and Enjoy

Pull the gratins from the oven and top with crisp cornichons. Serve immediately alongside a zesty green salad, crusty French bread, and a dollop of Dijon mustard for an unforgettable meal.

Tips for Gooey, Golden Raclette

• Select Premium Raclette Cheese: Choose high-quality Swiss or French raclette cheese for the most authentic and creamy melting experience.
• Slice Potatoes Uniformly: Cut potatoes to equal thickness to ensure even cooking and consistent texture throughout the dish.
• Control Chorizo Spiciness: Taste your chorizo beforehand to understand its heat level and adjust other seasonings accordingly.
• Preheat Baking Dishes: Warm your gratin dishes in the oven before adding ingredients to help cheese melt more smoothly and quickly.
• Experiment with Herb Combinations: Try mixing fresh thyme with rosemary or sage to create a more complex and aromatic flavor profile.

How to Store Raclette Without Losing That Cheese Pull

• Freeze: Protect delicate flavors by wrapping Baked Raclette tightly in multiple layers. Use plastic wrap first, then seal with aluminum foil to prevent freezer burn. Label with date and contents. Store flat in freezer for maximum preservation up to 2 months. Thaw overnight in refrigerator before reheating.
• Refrigerate: Transfer cooled Baked Raclette to glass containers with tight-sealing lids. Glass maintains food quality better than plastic. Store in coldest part of refrigerator, typically back shelf. Consume within 3 days for optimal taste and texture. Keep away from strong-smelling foods to prevent flavor contamination.
• Reheat: Restore original melty, creamy texture by using gentle oven method. Preheat to 350°F and cover dish with foil to prevent drying.

Twists to Try on Ina’s Baked Raclette

• Vegetarian Veggie Fusion: Replace chorizo with a medley of roasted bell peppers, zucchini, and mushrooms, maintaining the same cooking technique for a plant-based version that's packed with flavor and nutrition.
• Spicy Smoky Upgrade: Swap chorizo for spicy andouille sausage and add a sprinkle of smoked paprika to intensify the dish's heat and depth, creating a more robust flavor profile.
• Alpine Herb Infusion: Incorporate additional fresh herbs like rosemary and sage alongside thyme, and use a blend of alpine cheeses such as Gruyère and Emmental to enhance the traditional raclette experience with a rich, herbal complexity.
• Mediterranean Seafood Spin: Substitute chorizo with succulent shrimp or chunks of white fish, and add sun-dried tomatoes and kalamata olives to bring a bright, Mediterranean-inspired twist to the classic recipe.

Raclette Reflections to Close

Culinary passion reaches new heights with this Ina Garten baked raclette masterpiece.

Cheese lovers will discover pure comfort nestled within these individual gratins.

Chorizo adds smoky depth while potatoes provide hearty substance to each delectable bite.

Mediterranean flavors dance alongside French techniques in perfect harmony.

Simple ingredients create extraordinary experiences when prepared with intentional care.

Each forkful promises a moment of pure gastronomic bliss – so click that share button, drop a comment below, and spread the deliciousness you’ve just encountered!

Ina Garten Baked Raclette Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Garten’s baked raclette brings Swiss alpine comfort to your dinner table, melding rich, gooey cheese with rustic charm. Creamy textures and hearty ingredients create a delightful experience you’ll savor with each comforting, delicious bite.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 450 g (1 pound) fingerling potatoes
• 225 g (8 ounces) chorizo sausages, such as d’Artagnan, halved lengthwise, then sliced 1.3 inch) thick diagonally
• 225 g (8 ounces) cold raclette cheese, rind removed and thinly sliced

Supporting Ingredients:

• 80 ml (⅓ cup) dry white wine, such as Chablis
• 6 to 8 sprigs fresh thyme
• 12 cornichons, sliced in fans

Seasoning and Serving:

• Kosher salt
• Freshly ground black pepper
• Good olive oil
• Green Salad Vinaigrette
• Crusty French bread
• Dijon mustard

Cook Mode Prevent your screen from going dark

---

Instructions

1. Elevate the oven temperature to a scorching 450°F (230°C), preparing for a culinary transformation.
2. Submerge potatoes in a medium pot filled with water, ensuring they are covered by one inch (2.5 cm). Sprinkle one tablespoon of salt into the water and bring to a vigorous boil. Reduce to a gentle simmer for 10 to 15 minutes, testing tenderness with a wooden skewer. Carefully drain the potatoes and drape a kitchen towel over them, allowing residual steam to work its magic for 5 minutes. Slice the potatoes lengthwise with precision and set aside.
3. In a spacious 12-inch (30 cm) sauté pan, warm two tablespoons of olive oil over medium heat. Introduce chorizo to the pan, rotating periodically to achieve an even, rich brown coloration over 8 to 10 minutes. Carefully drain excess fat, reserving approximately one tablespoon. Gently fold potatoes into the pan, ensuring they mingle with the chorizo and remaining fat. Remove from heat and incorporate wine, seasoning with one teaspoon salt and half a teaspoon of freshly ground pepper.
4. Artfully distribute the sausage and potato mixture among four gratin dishes. Create an elegant layer of raclette cheese atop the potato and chorizo foundation. Delicately position thyme sprigs across the surface.
5. Transfer the prepared dishes to the preheated oven, allowing them to bake for 8 to 10 minutes until the cheese transforms into a bubbling, golden masterpiece.
6. Carefully extract the gratins from the oven. Garnish with crisp cornichons and serve immediately alongside a vibrant Green Salad Vinaigrette, rustic French bread, and a dollop of zesty Dijon mustard.

Notes

• Serve the dish piping hot straight from the oven to enjoy its melty, bubbling cheese at peak deliciousness.
• Space ingredients carefully in gratin dishes, ensuring a single layer for even melting and perfect golden-brown cheese coverage.
• Crisp up the chorizo thoroughly, developing deep caramelized flavors that enhance the entire potato bake.
• Parboil potatoes just until tender to maintain their structure and prevent turning mushy during final baking.
• Select vibrant fresh thyme for maximum aromatic impact, remembering dried herbs require less quantity for similar intensity.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 serving (approximately 1 cup)
• Calories: 460
• Sugar: 2 g
• Sodium: 1,060 mg
• Fat: 31 g
• Saturated Fat: 12 g
• Carbohydrates: 29 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 85 mg