Raclette has a long tradition in both Switzerland and France. John and Anne Hoyt bring this art to your table with Leelanau Raclette, using the secret recipes that John learned while he studied under the masters in the mountains of Switzerland. Raclette is delicious in quiches and soups, wonderful with pasta, lasagna and pizza. Raclette is also great cheese for sandwiches or served on crackers with a glass of wine.
Leelanau Raclette can be melted on top of potatoes, meat, eggs, vegetables and apples. Simply top you favorite dish with thin slices of the cheese, place under the broiler until melted golden and crisp and serve with pickled onions and gherkins.
The name of this meal, made of melted cheese, comes from the French word, “racler”, meaning “to scrape”. It is believed that Raclette began on the hillsides of Valais region in Switzerland as a wine harvest was coming to an end. Grape gatherers took from their sacks a small loaf of brown bread, some cheese and a bottle of wine. Legend has it that one of the men stabbed a piece of cheese with a large buck knife and approached a crackling fire, it started to melt and run with a crisp, golden texture. It was delicious, and there begins the story of “Raclette”
Our Herb Cheese spread (Garlic, Black Pepper, Herbs) is being used in local restaurants and delis. It tastes great on fish or meat sandwiches. It can be served on chicken breast or baked potatoes, with sliced tomatoes or stuffed sweet peppers. Spread on toasted baguette, top with fresh salsa or roasted peppers and you’ll have an appetizer that can’ be beat!
1 teaspoon butter
1 Ib. potatos, peeled and thinly sliced in rounds
Pinch of salt and black pepper
2 cloves garlic, minced
8 oz. Raclette cheese, grated or thinly sliced
2/3 cup dry white wine
3 to 4 tablespoons milk
Preheat oven to 375 ͦ, Grease small casserole dish with butter. In medium bowl, gently toss potato slices with salt, pepper and garlic. Place a layer of potato slices in prepared dish. Sprinkle with generous amount of cheese. Repeat with another layer of potatoes and more cheese. Top with remaining Potatoes.
Pour wine and milk over layered potatoes. Sprinkle the top with remaining cheese. Cover the dish with foil and back an additional 15 to 20 min. or until it's top is golden brown. Serve immediately.
From Anne Hoyt of Leelanau Cheese
353 calories (50% from fat), 20 grams fat (12 grams sat. fat), 24 grams carbohydrates, 19 grams protein. 271 mg sodium, 67 mg cholesterol, 598 mg calcium, 2 grams fiber.
Printable Recipes (adobe pdf)