KALTBACH Recipe

Raclette with Potatoes, nuts and fresh fruits

The joy of Raclette is that there’s only one really important component: cheese. As such, so long as you’re using a high quality cheese, the finished meal should be delicious. Make sure you take the Raclette cheese out of the fridge thirty minutes before you begin cooking to ensure it has time to breathe.

  • 300 g KALTBACH Raclette
  • 450 g boiled medium-sized potatoes 
  • 100 g bacon
  • 16 fresh figs
  • 16 grapes
  • 1 baguette
  • mixed nuts of your choice
  • Prepare the cheese according to the instructions for your machine.
  • Wash the potatoes and boil them in a saucepan filled with water, which covers them by two inches. Once you’ve brought the water to a boil, turn the heat down and simmer for 15-30 minutes, depending on the size of the potatoes. Once you’ve drained the potatoes, remove their peels and slice them into pieces.
  • Slice the baguette into small pieces and then spread the pieces with the cheese and herb mixture. Place the pieces in the pre-heated oven for ten minutes for the cheese to form a gratin-like texture on the top of the baguette slices.
  • Layer bacon over the potato pieces and scrape the cheese over the bacon-topped potato slices for a truly decadent Raclette experience. Top with cumin and pepper.
  • Halve fresh figs and cut into slices. Layer the slices of fig over the melted Raclette cheese.
  • Dip grapes and nuts into the melted Raclette cheese. Wrap the cheese-coated grapes and nuts in parma ham and season with black pepper.
  • Preparation time: Approx. 30 minutes (serves 4).

Recommendation

KALTBACH Raclette

Refining this Swiss delicacy was a real challenge for us. KALTBACH Raclette develops its intense flavour through maturing in our cave, a stage which makes this national dish a real taste sensation.


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Award-winning Premium Cheese

Discover our cheese

KALTBACH cheese stand for an inimitable cheese experience.

Only the best cheeses are will be ages in our cave until perfection. For the cheese to develop its distinctive unique taste, it needs time, an appropriate climate and attentive care. This is the only way of ensuring a flavour that deserves the KALTBACH label.

 

We are incredibly proud of our premium cheeses, including the classic KALTBACH Le Gruyère AOP and KALTBACH Emmentaler AOP; as well as unique creations, such as KALTBACH Extra Tasty; KALTBACH Creamy & Tasty; our seasonal products KALTBACH Raclette and KALTBACH Fondue.


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