Roasted Garlic and Black Pepper Raclette
In Switzerland, an enormous wheel of raclette cheese is traditionally placed close enough to an open fire so that the edges melt, so that the gooey cheese can be scraped from the wheel and served atop potatoes or other vegetables. In this recipe Emmentaler cheese and roasted garlic add depth to the raclette cheese, a slightly nutty, semi-firm cow’s milk cheese. (If you can’t find raclette, Gruyère makes a fine substitute.) Roasted fingerling potatoes are the traditional accompaniment, but you might also like to serve blanched vegetables, sliced apples, toasted bread cubes or cornichons alongside.
- 1 garlic head
- 1 Tbs. olive oil
- 1/2 lb. (250 g) raclette cheese, grated
- 1/2 lb. (250 g) Emmentaler cheese, grated
- 1 Tbs. cornstarch
- 1/2 cup (4 fl. oz./125 ml) white wine
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 1/4 cup (2 fl. oz./60 ml) crème fraîche
- Kosher salt and freshly ground pepper
- Roasted fingerling potatoes for serving
Preheat an 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, and rub the garlic all over with the olive oil. Wrap in a sheet of aluminum foil, crimping the edges to seal. Place directly on the oven rack and roast until the garlic cloves are soft and lightly browned, about 1 hour. Let cool completely.
In a bowl, toss both cheeses with the cornstarch. Set aside.
In a saucepan over medium heat, warm the wine. Squeeze the pulp from the garlic cloves into the wine, discarding the papery skins. Stir to combine. Bring the mixture to a simmer, then whisk in the cream. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring frequently, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Stir in the crème fraîche and season with salt and plenty of pepper.
Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Serve with the roasted potatoes alongside for dipping into the cheese with individual fondue forks. Serves 4.
Williams-Sonoma Test Kitchen