Anonymous wrote:

Anonymous wrote:I’m the poster who requested this and I say THANK YOU to the OP for the usefully detailed information! The set up sounds awesome and a great tradition, and I hope to mimic it! Thank you again! (and ignore the haters, they exist on 90% of threads and frankly should be point of pride that you provided useful info)

You’re very welcome, PP! Everyone we’ve invited over for this meal has ended up ordering a raclette grill for their families—Swissmar should give me a commission. We love fondue as well, but like the ability the grill top provides to permit people to cook healthier/more varied options (to smother with cheese).

Report back if you get one.

Not that PP, but I'm ordering one now. I am the poster on the other thread who has been craving raclette since traveling in the Alps a damned age ago.

Anonymous wrote:We do it every Christmas Eve. My DH is Swiss so we have very strict rules:
Use raclette cheese (no others)
Put the melted cheese on boiled potatoes, sprinkle with paprika
Grill sausages and brats
Have pearl onions and gherkins on the side

YES. You must have the little onions.

This is really interesting to read, OP. Thanks. You've inspired me to try it out!

Not OP, but fyi: Aldi sells raclette cheese and sometimes has the grills. And the Swiss Bakery on Braddock Road rents the grills and sells the cheese and sausage (and a lot of other Swiss stuff).

Anonymous wrote:I’m the poster who requested this and I say THANK YOU to the OP for the usefully detailed information! The set up sounds awesome and a great tradition, and I hope to mimic it! Thank you again! (and ignore the haters, they exist on 90% of threads and frankly should be point of pride that you provided useful info)

You’re very welcome, PP! Everyone we’ve invited over for this meal has ended up ordering a raclette grill for their families—Swissmar should give me a commission. We love fondue as well, but like the ability the grill top provides to permit people to cook healthier/more varied options (to smother with cheese).

Report back if you get one.

Anonymous wrote:We do it every Christmas Eve. My DH is Swiss so we have very strict rules:
Use raclette cheese (no others)
Put the melted cheese on boiled potatoes, sprinkle with paprika
Grill sausages and brats
Have pearl onions and gherkins on the side

Oh yes! I forgot to mention we serve boiled potatoes for our-very-not-traditional-raclette-inspired meal. Hot paprika or sweet?

We do it every Christmas Eve. My DH is Swiss so we have very strict rules:
Use raclette cheese (no others)
Put the melted cheese on boiled potatoes, sprinkle with paprika
Grill sausages and brats
Have pearl onions and gherkins on the side

This is all great advice! The best meat that has worked well for is Skirt steak. Whole Foods usually carries it. If you are anywhere near Arlington, VA, make a stop at Arrowwine for the best raclette cheeses. We just tried the chimichurri flavored one recently and it was a crowd pleaser.

I’m the poster who requested this and I say THANK YOU to the OP for the usefully detailed information! The set up sounds awesome and a great tradition, and I hope to mimic it! Thank you again! (and ignore the haters, they exist on 90% of threads and frankly should be point of pride that you provided useful info)

Anonymous wrote:How is steak part of a raclette meal?
I am Swiss.

Not Swiss. And feel confided saying "It isn't."

Anonymous wrote:How is steak part of a raclette meal?
I am Swiss.

Anything that can cook quickly on top of a relatively low-powered electric grill top can become part of a satisfying raclette meal, even if that’s not how it’s traditionally done in Switzerland.

How is steak part of a raclette meal?
I am Swiss.

Also firehook's breads are gross. You might as well buy a loaf from Subway or something.

That's the one type of meal we usually dine out for in the Alps.

Posters on the NYE family dinner thread asked about our family's raclette tradition, which is definitely not authentically Swiss, but very fun. Here's how we do it.

Equipment: We have two 8-person Swissmar grills, one with a non-stick aluminum top and the other with cast iron. You can find them on the Swissmar site or sometimes on Amazon. The grills come with 8 individual trays that go underneath for cheese melting* and bread toasting. They also come with some silly little plastic spatulas and tongs. You will definitely want to invest in quality tongs and mini tongs to use instead—OXO makes great ones. You will also almost certainly need an extension cord for each machine unless you are right next to an outlet.

Food:
Cheese: We typically get a mix of cheese from Balduccis or online from Murray's Cheese shop, usually a combo of French raclette, Emmenthaler, and whatever other swiss is on hand. Any melty cheese will do if you want to stray from the traditional. We years ago convinced our children it was fun for them to "cut the cheese"—that's a nice tradition to start if your children are capable of slicing safely and enjoy bad jokes.

Bread: We always try to have a dark bread and a baguette or other French bread. Firehook has a lovely Swiss Farmer's loaf that's perfect—grab it if you ever see it!

*Garlic butter with or without herbs or spices. Not traditional at all, but it melts nicely in the trays and is delightful poured over your grilled items or for use in making individual garlic toasts. Sometimes I will also put out hot sauce or horseradish sauce or other cold dipping condiments.

Our usual selection for the top of the grill is:
Vegetables—mushrooms, sliced peppers, broccolini, asparagus, green beans, green onions, pearl onions, and gherkins. Virtually any vegetable will do great on the grill—you just don't want something too watery.

Protein: Cured meats like salami, bresaola, prosciutto, etc. Scallops and steak cut thin. The Bethesda Balduccis has hanger steak usually, and it's amazing for raclette. We occasionally have shrimp. Pressed firm tofu would work well too. Or mini-veggie or bean burgers or salmon cakes—anything small and flat enough to ensure thorough cooking or warming.

Considerations: We only have 4 or 5 people max per grill so everyone has some elbow room. It's nice for each person to have two trays if possible so you can be making toast in one and melting cheese in the other.

Some families grill things communally and everyone take a piece of whatever is currently ready on the grill top. I do not understand these people. I like to use asparagus to mark the boundaries of my ¼ of the grill, and I don't care who mocks me.

We usually have sparkling water or cider out, and a crisp white wine like Gruner Veltliner.

Anyone else have raclette tips or traditions to share?