Hello lovelies,
raclette is our festive meal, full stop. In Switzerland our raclette grill sat in our kitchen for years; today it lives at my in-laws', and we have raclette on every visit, summer or winter. And because our table has always done raclette the vegetarian way, I can promise you: nobody misses the meat.
The beauty of raclette is that everyone builds their own little pan. The tricky part comes beforehand: what do you need, how much of it, and what goes in besides cheese? That's exactly what I'm answering today, with an ingredient checklist, an amounts table and 20 ideas that have worked for us for years.
Now is the perfect time to plan, by the way: squash, cabbage and mushrooms are in season, and my overview of fall vegetables from September to November shows what else is fresh right now. By the holidays and New Year's Eve, your plan will be long done.
What do you need for raclette? The ingredient list
For a vegetarian raclette you need 4 things: raclette cheese, waxy potatoes, vegetables for the pans and something tangy on the side. Everything else is a bonus. This is the list I take shopping:
- Cheese: sliced raclette cheese, plus a second cheese like goat cheese or mozzarella for variety.
- Potatoes: small waxy potatoes, boiled in their skins.
- Vegetables: 4 to 6 kinds, for example squash, mushrooms, Brussels sprouts, leeks, tomatoes, zucchini, bell peppers and spinach.
- Fruit: pears, figs or pineapple for the fruity pans.
- Protein: smoked tofu, tempeh or chickpeas.
- Tangy extras: pickles, pearl onions and baby corn.
- Seasonings: freshly ground black pepper, paprika, fresh herbs like thyme and rosemary.
- Sides: 1 to 2 salads and a chutney or dip.
- For dessert: bananas, apples and dark chocolate.
The potatoes are the foundation, and the variety matters more than you'd think. Waxy potatoes hold their shape when boiled in their skins and don't fall apart under the cheese. Why that is and which potato works for what is in my post on storing potatoes and waxy vs. starchy.
Which cheese is best for raclette?
Classic raclette cheese is the go-to because it melts evenly and creamily in the pan; for variety, mozzarella or goat cheese work well. I usually buy raclette cheese for the main amount and a second cheese for the fruity pans.
One rule I brought with me from Switzerland: the rind stays on. On cheese with a natural rind, it turns wonderfully crisp in the pan. If you're watching your salt, mix in some mozzarella: according to the Swiss Food Composition Database, mozzarella has 0.4 g of salt per 100 g, raclette cheese 1.8 g.
If you eat strictly vegetarian, look for cheese labeled vegetarian at the store. For a vegan raclette, you'll find the alternatives further down.
How much cheese and potatoes per person?
We plan 7 to 9 oz (200 to 250 g) of raclette cheese per person and the same amount of potatoes, plus about 10.5 oz (300 g) of vegetables and fruit for the pans. With this rule of thumb, there's rarely much left over, and nobody goes home hungry.
| People | Raclette cheese | Potatoes | Vegetables and fruit |
|---|---|---|---|
| 2 | 14–18 oz (400–500 g) | 14–18 oz (400–500 g) | 1.3 lb (600 g) |
| 4 | 1.8–2.2 lb (800 g–1 kg) | 1.8–2.2 lb (800 g–1 kg) | 2.6 lb (1.2 kg) |
| 6 | 2.6–3.3 lb (1.2–1.5 kg) | 2.6–3.3 lb (1.2–1.5 kg) | 4 lb (1.8 kg) |
| 8 | 3.5–4.4 lb (1.6–2 kg) | 3.5–4.4 lb (1.6–2 kg) | 5.3 lb (2.4 kg) |
The lower amount is enough when there are lots of sides and salads or kids at the table. The upper amount fits when raclette is the whole evening and the group lingers. I'm a little more generous with the vegetables, because leftover mushrooms and squash cubes turn into a skillet dish or soup the next day.
How many calories are in a raclette dinner?
According to the Swiss Food Composition Database, 200 g (7 oz) of raclette cheese delivers 710 calories, 51.8 g of protein and 3.6 g of salt, and 200 g of potatoes boiled in their skins adds 132 calories. Raclette is a festive meal, and that's allowed.
| Serving per person | Calories | Protein | Fat | Salt |
|---|---|---|---|---|
| 7 oz (200 g) raclette cheese | 710 | 51.8 g | 55.8 g | 3.6 g |
| 9 oz (250 g) raclette cheese | 888 | 64.8 g | 69.8 g | 4.5 g |
| 7 oz (200 g) potatoes, boiled in their skins, unsalted | 132 | 3.6 g | 0.2 g | 0 g |
| 7 oz (200 g) mozzarella | 512 | 39.0 g | 39.0 g | 0.8 g |
| 7 oz (200 g) cashew-based vegan cheese | 884 | 29.0 g | 70.6 g | 2.4 g |
The number that surprised me most is the salt. The WHO recommends less than 5 g of salt a day for adults, and 200 g of raclette cheese already brings 3.6 g of it. That's why we never add salt to the cheese pans, boil the potatoes in unsalted water and fill the pans with plenty of vegetables.
The good news: vegetable pans don't make raclette poorer, just more colorful. The more squash, mushrooms and spinach under the cheese, the less cheese each individual pan needs.
20 raclette pan ideas: vegetarian and vegan
The best raclette pan ideas combine a vegetable, a seasoning and something crunchy. These 20 combos have been in use at our table for years, each with raclette cheese or, for the vegan version, with vegan cheese.
Fall classics
1. Squash, sage and walnuts. Bake the squash cubes soft in the oven beforehand, then add them to the pan with sage and chopped walnuts. Which squash works best is in my pumpkin and squash guide with a variety table.
2. Mushrooms, thyme and garlic. Sauté the mushrooms briefly in a skillet first, otherwise they turn watery under the cheese. How to clean and brown them properly is in my post on how to clean and cook mushrooms.
3. Brussels sprouts and cranberry sauce. Halved, precooked sprouts with a spoonful of cranberry sauce, the tartness is perfect with the cheese.
4. Leeks and mustard. Thin leek rings with a touch of mustard, a classic from Swiss kitchens.
5. Beets and horseradish. Cooked beet cubes with a little horseradish, earthy and sharp at once.
6. Pear, walnuts and honey. Pear wedges, cheese on top, and a few drops of honey after melting.
Mediterranean
7. Tomato, olives and oregano. Cherry tomato halves, black olives, dried oregano.
8. Zucchini, bell pepper and pesto. Thin zucchini slices and pepper strips with a teaspoon of basil pesto.
9. Spinach, garlic and pine nuts. Wilt the spinach briefly beforehand, squeeze it well and top it with toasted pine nuts.
10. Artichokes and sun-dried tomatoes. From the jar, well drained, and the pan is ready.
11. Eggplant and tomato sauce. Pan-fried eggplant cubes with a spoonful of tomato sauce, like a mini parmigiana.
Extra protein
12. Smoked tofu and scallions. Finely diced smoked tofu brings the savory note that bacon usually provides.
13. Tempeh with soy sauce and ginger. Tempeh cubes briefly marinated in soy sauce and ginger, a little bit of Bali in the pan.
14. Chickpeas with cumin and paprika. Drained canned chickpeas, boldly seasoned.
15. Corn, beans and chili. The Mexican pan with corn kernels, kidney beans and a pinch of chili.
Fruity
16. Pineapple and curry. Pineapple chunks with a pinch of curry powder, sweet and spicy.
17. Figs and rosemary. Fig quarters with a sprig of rosemary, especially good with goat cheese.
Sweet for dessert
18. Banana and dark chocolate. Banana slices, a few squares of chocolate on top, briefly under the grill.
19. Apple, cinnamon and almonds. Thin apple slices with cinnamon and sliced almonds, no cheese at all.
20. Banana with speculoos chocolate spread. Our vegan speculoos chocolate spread in a jar keeps for 2 to 3 weeks in the fridge, and a spoonful on banana slices is the best dessert pan I know.
On top of the grill plate, by the way, there's room for anything that tastes great without cheese: zucchini slices, mushrooms, tofu slices or halloumi. That way everyone has something to do while the cheese melts.
Raclette with kids: their favorite pans
Raclette with kids works best with a few familiar ingredients and lots of freedom to build. With our daughters, it was always the same favorites.
The pizza pan with tomato sauce, mozzarella and a pinch of oregano comes first, closely followed by corn with diced tomatoes and the pineapple pan. At the end there's always banana with chocolate, and the little ones usually start waiting for it from the very first pan.
The pans get very hot, so we help the youngest take them out and set smaller portions of cheese aside for them. In our experience, kids eat about half, which you can simply subtract in the amounts table above.
The best side dishes for raclette
The best side dishes for raclette are tangy and fresh, because they balance the rich cheese. In Switzerland, pickles, pearl onions and baby corn are the classic table companions, and we add 1 or 2 salads.
My favorite salad with raclette is lamb's lettuce with apple and lentils. It's ready in about 25 minutes, and the apple cider vinegar dressing cuts beautifully through the cheese. If you like it creamier, make our kohlrabi salad with apple and carrots with a dressing of yogurt, mayonnaise and mustard.
On cold winter nights, a warm salad fits. Our fall salad with roasted Brussels sprouts and squash is roasted in the oven and served lukewarm, with chickpeas, pomegranate seeds and pecans.
And with the cheese, we always want something fruity. A jar of homemade mango chutney is fruity and spiced, can be made the day before and keeps for about a week in the fridge.
Appetizers and dips before raclette
A small appetizer before raclette bridges the time until the potatoes are done and the grill is hot. It should be light, because the cheese is still coming.
At our house, there's usually a jar of pickled basil tofu with olives on the table, ready in 10 minutes and good for 1 to 2 weeks in the fridge. A few cubes with olives and bread are all you need.
For festive evenings, there's a vegan spinach artichoke dip with a crispy crust from the oven. Bread cubes or veggie sticks go well with it, and the dip bakes while you set the table.
If you'd like a proper starter, make our beet carpaccio with orange and walnuts, which is easy to prepare ahead.
Vegan raclette: how to do it without cheese
A vegan raclette works with store-bought vegan cheese or a homemade cashew melt. All 20 pan ideas work with it; vegan cheese just melts differently depending on the product, so it's best to test a slice first.
Our cashew melt is made from soaked cashews, nutritional yeast, mustard and a little starch, and it gets hot and bubbly in the pan. When it comes to protein, check the table above: 200 g of cashew-based vegan cheese delivers 29 g of protein, 200 g of raclette cheese 51.8 g. Smoked tofu, tempeh or chickpeas in the pan make up the difference.
How to plan your raclette night
A raclette night is the most relaxed festive meal I know, because almost everything is done ahead of time. Here's how I do it:
- The day before: shop, make the chutney, precook squash and beets.
- In the afternoon: prepare the salad and dressing, chop vegetables and fill small bowls.
- One hour before: take the cheese out of the fridge, sauté mushrooms and spinach briefly.
- Half an hour before: boil the potatoes in their skins, preheat the grill, put the appetizers out.
With raclette we like to drink black tea or herbal tea, and the adults often have a glass of white wine. How to steep the tea properly is in my tea guide with steeping times and temperatures.
Nothing from a raclette night goes to waste at our house. The potatoes become home fries the next morning, with the leftover cheese on top. Leftover vegetables go into a pot with some broth and become soup, and how to store it in portions for later is in my post on how to freeze soup and for how long.
Frequently asked questions
How much raclette cheese do you need per person?
We plan 7 to 9 oz (200 to 250 g) of raclette cheese per person and the same amount of potatoes. For 4 people, that's 1.8 to 2.2 lb (800 g to 1 kg) of cheese. With lots of sides or kids at the table, the lower amount is enough.
Which potatoes are best for raclette?
Small waxy potatoes, boiled in their skins. They hold their shape and don't fall apart under the melted cheese. Baby potatoes or fingerlings work well.
What vegetarian foods go in a raclette pan?
Almost any vegetable that cooks quickly or is precooked: squash, mushrooms, Brussels sprouts, leeks, tomatoes, zucchini, bell peppers or spinach. Smoked tofu, tempeh or chickpeas add protein, and pear, figs or pineapple add freshness. You'll find 20 tested combinations above.
What side dishes go with raclette?
Tangy, fresh sides balance the rich cheese: pickles, pearl onions and baby corn, plus a crisp salad like lamb's lettuce with apple. A fruity chutney is also a great match.
How many calories are in raclette per person?
According to the Swiss Food Composition Database, 7 oz (200 g) of raclette cheese delivers 710 calories, and 7 oz (200 g) of potatoes adds 132. That's 842 calories before vegetables and sides. More vegetables and a little less cheese per pan make the evening lighter.
Can you make raclette vegan?
Yes, with store-bought vegan cheese or a cashew melt made from soaked cashews, nutritional yeast, mustard and a little starch. All the vegetable pans work with it. For more protein, add smoked tofu, tempeh or chickpeas.
Lovelies, raclette is my proof that a festive meal without meat doesn't have to miss a thing. With waxy potatoes, plenty of vegetables and a few good sides, every evening becomes a celebration, and the cleanup is quick too. If raclette becomes your holiday meal, my make-ahead holiday dinner timeline helps with the rest of the planning.
Tell me in the comments: what goes into your first raclette pan?
Yours, Verena
Sources
- 1.Swiss Food Composition Database (FSVO) · Version 7.1: raclette cheese, potatoes, mozzarella, cashew-based cheese alternative · 2026
- 2.World Health Organization (WHO) · Sodium reduction, Fact sheet · 2026
