A Cheesy Affair: Raclette Fondue Night

Raclette fondue is a delightful dish that combines the best of two Swiss classics: raclette and fondue. The traditional way to make raclette is to melt a large wheel of cheese by an open fire and scrape the gooey cheese onto potatoes or vegetables. Fondue, on the other hand, involves melting cheese in a pot and serving it with various dippers. So, how can you bring these two dishes together?

Choosing the right cheese

The type of cheese you choose for your raclette fondue is crucial to its success. Raclette is a semi-firm cow's milk cheese with a slightly nutty flavour. It is the traditional choice for raclette fondue, but if you can't get your hands on some, Gruyère is a good substitute.

When making a raclette fondue, you will need to grate or slice your cheese finely so that it melts smoothly. You can use a mixture of cheeses, but a good rule of thumb is to plan for 150g of cheese per person and an amount of liquid that is half of the total quantity of cheese. For example, if you use 600g of cheese, you should use 300ml of liquid.

Some people like to add cornstarch to their fondue to help it thicken. If you are using cornstarch, you should toss the cheese with it before adding it to your liquid. You can also add other flavourings such as roasted garlic, nutmeg, or white pepper.

If you are unable to find raclette cheese, or want to experiment with different flavours, there are several other types of cheese that work well in a fondue. These include Swiss, Emmental, Vacherin, or other aged cheeses. You could also try Camembert, Brie, aged cheddar, gorgonzola, gouda, mozzarella, or Monterey Jack.

Preparing the garlic

Start by selecting a head of garlic. You will only need one clove, but it is good to have spares in case of any mishaps. Take the clove and cut it in half lengthwise. You can either smash the clove or cut it, depending on your preference.

Next, rub the inside of your pot with the cut sides of the garlic. This will infuse the pot with the flavour of the garlic. You can then discard the garlic or leave it in, depending on your preference. If you are leaving the garlic in, rub the garlic all over with olive oil and wrap it in aluminium foil before placing it in the oven to roast.

If you are making a roasted garlic raclette fondue, you will need to roast the garlic first. Preheat your oven to 400°F (200°C). Cut off the top 1/2 inch (12 mm) of the garlic head, exposing the tops of the cloves. Rub the garlic with olive oil and wrap it in aluminium foil, crimping the edges to seal. Place the garlic directly on the oven rack and roast for about 1 hour, until the cloves are soft and lightly browned. Let the garlic cool completely before using it in your fondue.

Adding wine

For a classic raclette fondue, you will need a dry white wine. The amount of wine you add will depend on the quantity of cheese you are using. As a general rule, the liquid (wine) should equal half of the total quantity of cheese. For example, if you are using 600g of cheese, add 300ml of wine.

To incorporate the wine into your fondue, start by warming it in a saucepan over medium heat. If you are using garlic in your recipe, squeeze the roasted garlic cloves into the wine and stir to combine. Bring the mixture to a simmer before adding the cheese. You can then add the cheese in batches, stirring frequently until it is all melted and combined.

If you are making a larger batch of fondue, you may not need to add all the wine to the cheese at once. In this case, add the wine gradually, ensuring it is well combined and melted before adding more. This will help you control the consistency of your fondue and prevent it from becoming too thin or runny.

Remember, when adding wine to raclette fondue, it is important not to let the mixture boil. Keep the heat at a medium-low setting and stir constantly to achieve that perfect, creamy texture.

Using cornstarch

Cornstarch is an important ingredient in achieving the right consistency for your raclette fondue. It is added to the cheese to prevent it from becoming too lumpy and clumpy. Here is a step-by-step guide to using cornstarch when making raclette fondue:

Start by measuring out your cornstarch. You will need one tablespoon of cornstarch for every half-pound of cheese. In a bowl, mix the cornstarch with your grated cheese. You can use a variety of cheeses, such as raclette, Gruyère, Emmentaler, or Swiss cheese. It is important to grate the cheese finely to ensure it melts smoothly.

Once your cornstarch and cheese are combined, set the mixture aside. You will then need to prepare your other ingredients, such as garlic and wine. For a standard fondue recipe, one clove of garlic and 1/4 to 1 1/2 cups of dry white wine are typically used. Rub the inside of your pot with the garlic, then discard it or set it aside. Add the wine to the pot and bring it to a gentle simmer.

Now it is time to add your cheese and cornstarch mixture. Gradually add the cheese to the pot, stirring constantly. It is important to stir in a zig-zag or figure-eight pattern rather than a circular motion to prevent the cheese from clumping. Continue to add the cheese in small amounts, waiting until each addition is melted before adding more.

Once all the cheese has been added and melted, bring the fondue to a simmer and cook, stirring, until it thickens. This should take around 5 to 8 minutes. If your fondue is still lumpy, you can add a few drops of lemon juice to smooth it out.

Finally, transfer your raclette fondue to a fondue pot and keep it warm according to the manufacturer's instructions. Serve with your choice of dippers, such as bread cubes, potatoes, vegetables, or apples. Enjoy your delicious and creamy raclette fondue!

Serving suggestions

Raclette fondue is a great option for entertaining, as it's a fun, interactive meal that most people will enjoy. It's also a good option if you're looking for something quick and easy to prepare. Aside from boiling some potatoes, there's very little cooking involved, and you can pick up all the ingredients you need from the supermarket on your way home.

For a traditional Swiss raclette dinner, you'll need about 200g (7 oz) of raclette cheese per person, sliced into thin slices. You can also use other cheeses, such as Gruyère, Emmentaler, or Vacherin. If you can't find raclette cheese, Gruyère makes a good substitute. You'll also need some new potatoes, boiled until soft (allow about 4-6 per person).

To serve, simply melt the cheese in small pans called coupelles, which are placed under a heating element. You can also use a fondue pot to keep the cheese warm. Dip the boiled potatoes into the melted cheese, or drizzle the cheese over the potatoes. You could also quarter the potatoes and stick toothpicks in them to serve as hors d'oeuvres.

In addition to potatoes, you can serve raclette fondue with a variety of other side dishes. Grilled vegetables, such as courgette (zucchini), red peppers, and asparagus, are a great option. You can also serve cold charcuterie, such as salami, ham, and other deli meats, or cook sausages and meat on a grill plate. For something a little different, try serving raclette fondue with sliced apples, toasted bread cubes, or cornichons.

To drink, a dry white wine goes well with raclette fondue.

Frequently asked questions