Ina Garten’s Hearty Baked Raclette Recipe: A Cozy Cheese Adventure

Melted cheese lovers unite with this mouthwatering Ina Garten baked raclette that promises pure indulgence.

Swiss Alpine traditions meet modern kitchen magic in this irresistible dish.

The creamy, bubbling cheese creates a luxurious centerpiece for any gathering.

Rich and decadent, this recipe captures the essence of comfort food with elegant simplicity.

Garten’s touch brings sophistication to this classic cheese experience.

Each bite delivers a warm, gooey sensation that melts seamlessly on your plate.

You’ll fall in love with this straightforward yet impressive culinary creation that transforms an ordinary meal into something extraordinary.

What You’ll Need to Bake Raclette the Ina Way

• Large Sauté Pan: Essential for cooking chorizo and potatoes with perfect browning.
• Medium Pot: Needed to boil and steam potatoes until barely tender.
• Wooden Skewer: Helps test potato doneness during cooking.
• Kitchen Towel: Used to steam potatoes after boiling.
• Four Gratin Dishes: Required for individual serving and baking of the dish.
• Sharp Knife: Necessary for cutting potatoes in half lengthwise.
• Cutting Board: Provides surface for potato preparation.
• Measuring Spoons: Helps accurately measure salt and pepper.
• Oven: Crucial for baking and melting the raclette cheese.

Melt & Bake: Ina Garten’s Raclette Instructions

Baked Raclette Adventure

• Potato Preparation

Grab some potatoes and get them ready by boiling until just tender. Let them steam and rest under a cozy kitchen towel, then slice them in half lengthwise.

• Sausage Sizzle

Heat up a large pan and cook chorizo until it’s beautifully browned. Toss the potatoes into the same pan, letting them soak up all those delicious sausage flavors with a splash of wine.

• Cheese Magic

Arrange the potato and chorizo mixture into individual baking dishes. Layer raclette cheese generously on top, sprinkle some fresh thyme for an aromatic touch.

• Oven Transformation

Pop the dishes into a blazing hot oven. Watch the cheese melt and bubble into a golden, irresistible blanket over the potatoes and sausage.

• Final Flourish

Pull out the gratins and add a playful garnish of crisp cornichons. Serve immediately with crusty bread, a zesty green salad, and a dollop of tangy Dijon mustard for an unforgettable meal that screams comfort and flavor.

Ina’s Ideas for Raclette Variations

• Replace chorizo with other cured meats like Spanish salami, pancetta, or andouille sausage for unique flavor profiles.
• Use different potato varieties like fingerlings, red potatoes, or sweet potatoes to add variety and depth to the dish.
• Experiment with alternative melting cheeses such as gruyère, fontina, or comté if raclette is unavailable, maintaining that rich, creamy texture.
• Substitute fresh thyme with rosemary, oregano, or sage to create different aromatic dimensions in your baked raclette.
• Swap chorizo with roasted vegetables like bell peppers, zucchini, and mushrooms for a hearty meat-free version that's equally delicious.

How to Serve Ina Garten’s Cheesy Comfort Dish

• Pair with Bold Red Wine: Select a robust red wine like a Côtes du Rhône or Beaujolais that complements the rich, savory flavors of chorizo and melted raclette cheese.
• Craft a Fresh Side Salad: Toss a crisp green salad with light vinaigrette to balance the heaviness of the baked dish, adding a refreshing contrast to the warm, cheesy gratin.
• Create a Rustic Table Setting: Arrange the gratins on wooden boards with scattered fresh thyme sprigs, crusty bread, and small dishes of Dijon mustard to enhance the rustic French dining experience.
• Enjoy as Cozy Comfort Meal: Serve this hearty dish during cool evenings or winter gatherings, making it a perfect communal meal that brings people together around warm, cheesy potatoes and sausage.

Store & Reheat Tips for Ina Garten’s Baked Raclette

• Prep Ahead Strategy: Chop potatoes and slice chorizo up to 24 hours before cooking, storing separately in sealed containers in the refrigerator to save time during meal preparation.
• Smart Refrigeration Technique: Store leftover baked raclette in airtight containers for up to 3 days, ensuring maximum flavor retention and food safety.
• Quick Reheating Method: Warm individual portions in a 350°F oven for 10-12 minutes, covering with aluminum foil to prevent cheese from burning and maintain moisture.
• Freezing Option: Assemble unbaked gratins, wrap tightly in plastic and foil, and freeze for up to 1 month – perfect for make-ahead meal planning with minimal quality loss.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 570 kcal

Servings: 4

All the Ingredients in Ina Garten’s Baked Raclette

• Potatoes: Creamy foundation that soaks up delicious flavors, choose small waxy varieties for best texture and even cooking.

• Chorizo: Spicy Spanish sausage that adds smoky depth and rich color, select high-quality cured version for intense taste.
• Raclette Cheese: Luxurious Swiss melting cheese with nutty profile, pick fresh wheel from specialty cheese counter.

• Olive Oil: Smooth cooking medium that helps ingredients caramelize beautifully, use extra virgin for best flavor.
• Fresh Thyme: Delicate herb that brings earthy woodland notes, select bright green sprigs with strong fragrance.
• Cornichons: Tangy French pickles that provide sharp contrast, choose crisp, small gherkins for authentic touch.

• Salt: Flavor enhancer that balances entire dish, use kosher or sea salt for clean taste.
• Black Pepper: Warming spice that adds subtle heat, freshly ground offers most vibrant flavor.
• White Wine: Deglazing liquid that adds sophisticated undertone, select dry crisp variety.

Elegant Ina Garten Baked Raclette Recipe

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4.6 from 26 reviews

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

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Description

Ina Garten’s baked raclette recipe brings Swiss alpine comfort to home kitchens with melted cheese and roasted potatoes. Hearty ingredients and simple techniques help diners create a restaurant-quality meal without complex preparation.

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Ingredients

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• 8 oz (225 g) raclette cheese, cold, rind removed, thinly sliced
• 1 lb (450 g) fingerling potatoes
• 8 oz (225 g) chorizo sausages, such as d’Artagnan, halved lengthwise, then sliced 1.3 inch thick diagonally
• ⅓ cup (80 ml) dry white wine, such as Chablis
• 6–8 sprigs fresh thyme
• 12 cornichons, sliced in fans
• Kosher salt
• Freshly ground black pepper
• Olive oil
• French bread, crusty
• Green salad vinaigrette
• Dijon mustard

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Instructions

1. Potato Preparation: Immerse potatoes in salted water, boil until fork-tender. Drain and let steam dissipate under a kitchen towel. Slice potatoes lengthwise with precision.
2. Chorizo Infusion: Heat olive oil in a sauté pan. Brown chorizo thoroughly, rotating to ensure even caramelization. Drain excess fat, reserving a tablespoon. Incorporate potatoes, tossing in remaining fat. Deglaze with wine, seasoning with salt and pepper.
3. Assembling Gratin: Distribute chorizo-potato mixture evenly across four gratin dishes. Layer raclette cheese generously over the base. Strategically place thyme sprigs for aromatic complexity.
4. Baking Transformation: Position dishes in a preheated 450°F (230°C) oven. Bake until cheese melts into a golden, bubbling landscape, approximately 8-10 minutes.
5. Serving Finale: Remove gratins from oven. Accent with crisp cornichons. Present immediately alongside French bread, Green Salad Vinaigrette, and a zesty Dijon mustard dollop for a complete gastronomic experience.

Notes

• Potato Prep Power: Boil potatoes until just tender, avoiding overcooking to maintain structural integrity for perfect slicing and layering.
• Chorizo Caramelization Technique: Brown chorizo slowly over medium heat, allowing fat to render and develop deep, rich flavor notes that infuse the entire dish.
• Cheese Melting Magic: Use high oven temperature to achieve that irresistible golden, bubbly cheese top without burning, watching closely during final 8-10 minute bake.
• Serving Swagger: Accompany with cold cornichons, crusty bread, and Dijon mustard to cut through the richness and provide complementary tangy contrast.

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

Nutrition

• Serving Size: 4
• Calories: 570
• Sugar: 1 g
• Sodium: 900 mg
• Fat: 40 g
• Saturated Fat: 18 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 80 mg