Jarlsberg Raclette with Buttery Dill Potatoes

Cook up a feast for family and friends this weekend.

Jarlsberg Raclette with Buttery Dill Potatoes

Cook up a feast for family and friends this weekend.

-Ronnie Campbell

Jarlsberg Raclette with Buttery Dill Potatoes

Here’s an ideal casual entertaining strategy that keeps it simple yet stylish and hearty, too, just the thing that satisfies after an invigorating day of skating, skiing or sledding…even a day of marathon mall shopping! It’s a great way to turn a little bit of cooking know-how into a big delicious spread, and it starts with raclette: cheese that’s warmed then scraped onto diners’ plates.

Raclette is traditionally served with small firm potatoes and gherkins, pickled onions, dried meats and roasted sausage, sliced peppers, tomatoes and pears. After melting down the cheese, it’s dusted with paprika and fresh-ground pepper. Jarlsberg is a great cheese for raclette, with its superior melting quality and slightly nutty-buttery flavor that compliments a wide range of foods. While there are actually raclette grills, an ovenproof baking dish will be fine to use.  Serve this rustic meal with warmed cider and fruity ales, white wine (such as Riesling or Pinot Gris) or a light-bodied red (Beaujolais or Pinot Noir).  Set up buffet style and call the gang in for a feast that was effortless to prepare, but looks mighty impressive!

Makes 8-10 Servings


2 1-pound wedges Jarlsberg cheese

2 medium cucumbers cut into  rounds

2 pounds fully cooked favorite sausage, cut into rounds

2 dozen sweet gherkins

Buttery Dill Potatoes (see recipe)


1. Preheat oven to 375 degrees. With a sharp knife, remove rind from cheese. Place each wedge into its own ovenproof serving dish and bake for 15 minutes until cheese starts to melt and begins to run.

2. Remove from oven and serve as a hearty dip for sausage, cucumber, sweet gherkins and bites of potato. Place dish back in oven, as necessary, to melt down more of the wedge of cheese.

Ingredients for Buttery Dill Potatoes:

2 pounds small new potatoes, quartered

2 tablespoons chopped fresh parsley

3 tablespoons butter

1 tablespoon chopped fresh dill


1. Peel potatoes and boil in salted water until tender. Drain; toss with butter, parsley and dill.  Keep warm until ready to serve.

Tip: Be creative with your accompaniments.  Cooked shrimp, mini meatballs, prosciutto, zucchini, peppers and tomatoes are delicious choices.  Have on hand fresh sliced pear, apple, grapes, nuts and snap cookies (ginger, chocolate, sugar) for a light, refreshing end to the meal.

Enjoy this recipe? Then try Ronnie’s Jarlsberg and Goat Cheese Fondue, or something else from our Recipe File.

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