Merry Christmas From the Holfelners

How to Enjoy Raclette in the US

Some of you may remember the post I created back when I was living in France all about Raclette and how awesome it is.  Well I am happy to say I have finally figured out how to enjoy it in the States as well, albeit not quit as tasty, but pretty darn close.

Get Grilling

I actually found a raclette grill pretty easily. I got mine from Wayfair via Walmart's website for only $38. I thought the one I got was going to be awesome with it's little fondue pot, but turns out the part the grill it sets on is not solid like I was hoping.  There is a while so that the fodue pot sets right on the heating coils.  I don't really care for this since I would like the option of having more grilling room on top if I don't need to use the fondue pot.  But other than that it works well.  It has different temp settings and serve 8 (or 4 if you want each person to have 2 tray like I usually do).

Cheesy Goodness

The hard part about doing raclette in the US is finding the right kind of cheese.  Some people may find it easier to find raclette cheese depending on what part of the country you are in, and what kind of access you have to shops that carry it.  I live in Kansas City and was super excited to find out that Trader Joe's actually sales traditional raclette cheese, and it comes from France.  Only downside is it is just the plain kind so no yummy favors like cracked pepper, or smoked.

But what kind of raclette party would it be with just one kind of cheese?  I have tried a few kinds of cheese with my grill and I am happy to report that provolone makes for a great cheese and melts quickly to a nice creamy texture.  The best part is Whole Food carries a smoked version so I can still have my smoked cheese!  Gouda was recommended to me and while I do love smoked Gouda as well and found it has the best flavor, it takes a long time to melt and tends to not be as creamy or melt as well.  Swiss Melts well but has a fairly bland flavor by itself.  Munster also did well and Havarti always melts well.  Next I plan to try mozzarella (they also have this smoked at Whole Food), and maybe some pepper jack since it has great flavor, and a few other cheese.  I will update as I find out more.

Meat, Meat and more Meat...Then pickles

As far as a selection of meats you really can choose whatever you like.  Trader Joe's has a nice Italian and Spanish variety pack for $3.99, which provides enough for about 3-4 people. We also had some smoked salmon from another recipe, so we grilled it and that was pretty nice, though the pieces of salmon fall apart easily.  My personal favorite it prosciutto (found in the Italian variety pack) and I don't grill it. I also love chorizo and other hard sausages, and they now sell them in some Bed Bath and Beyonds that carry World Foods.  You can also go with plain deli meat like ham or turkey if you want some more low fat options.

Then of course you have to have the pickles.  I love them in between trying different cheeses and I usually just go with a sweet gherkin, but you can try others as well.  You could stick with any kind of baby sized pickle. Real French cornichons are the best kind though, but they can be hard to find.  They are great because they are small like gerkins, but not as sweet, but not too sour like dills.  Real cornichons also have pearl onions in them to help add flavor.

Tater Time

And last but not least the potatoes.  I have used baby gold potatoes (or just new potatoes) as well as cutting up a boiling large gold potatoes.  I want to try russets as well just to see if there is a flavor different.  And looking back at my photos from France I was thinking about trying to find some baby bakers to see if they are more like the first potatoes I had with raclette. But so far the best potatoes to be baby dutch potoes, sometime called peewee dutch potoates.  We have a local chain here in KC where you can find them called Price Chopper.  They have a real nice smooth texture and cook quick.  I keep them whole to maintain the creaminess. I find it helps to add salt the water so you don't have to add as much, if any, after.  Then I like to drain them and put a little herb butter and pepper over them.

And voila, now you too can start enjoying the wonder and awesomeness that is raclette in your very own home!