How To Make A Cheesy Raclette Dinner Spread

By Grover Koelpin 92 comments

-So, first things first… Ahh.
[ Laughing ] “First things first, ahh.” Onion facial. ♪♪ ♪♪ Hey. My name is Paul Kahan, from a whole slew
of restaurants in Chicago. I’m here with my new cookbook, “Cooking for Good Times.”
Good times, good times. I’m gonna demo a raclette
from the book today. Raclette — that’s a cheese. It’s the maker, the cooker,
the tradition. It’s stinky. It’s sort of
a Gruyère-style cheese. And the tradition
comes from shepherds in the mountains in Switzerland,
and what they would do is, they would load their pockets
with potatoes, uh, roast the potatoes
on the fire, and then set the cheese
close to the fire. And as it burned and got
caramelized and delicious, they would scrape that onto
the potatoes and eat it. That’s what we’re doing today,
but we’re doing my take on it, a more modern take. The first thing you want to do
is cut the cheese in not-too-thin, not-too-thick
slices. I like little planks. For me, like I said,
it’s all about the burn. You want to get some nice color
on there, and so if it’s a little thicker, it’ll keep its shape before it
liquefies and get caramelized. It’s really fun. My wife was in this horrific
motorcycle accident before I met her,
in Le Mans in France, and she convalesced
in this town called Geiss, and it’s literally…
It’s, like, the Matterhorn. It’s, like, you are up
amongst the snowcapped peaks, and that’s where, uh… We — We go there.
We do raclette. Uh, the first time
that I went there, we got picked up at the airport. Our friend Verena had a bottle
of champagne in the car. She popped it.
It was 10:00 in the morning. So we drink champagne
on our way, you know, two hours
up into the mountains. And when we got there, this procession of people
started to show up. And so we cooked, and we drank,
and we cooked, and we drank, and I was jet-lagged,
delirious, cried, laughed, fought with my wife,
and met all these people that my wife spent
all this time with and thought, “Man, this is a great concept
for a restaurant,” and that’s honestly
where Avec came from. There — There really are
no rules for raclette, but it always starts out
with potatoes. In this case, we have some
little Yukon golds, some fingerlings,
some purple potatoes, and we’re just gonna boil them
until they’re tender. We don’t want ’em to fall apart,
so a little texture is good. I’m gonna throw some salt
in there. If you want to splash
a little olive oil or a little butter in there,
it’s good. There’s enough fat in the dish,
but, um, I think a little bit of butter, um, is nice. Leeks — one of my
favorite things. You know, the traditional French
leeks vinaigrette is delicious, and I think with skirt steak, with kielbasa, really adds
a little bit of crunch and a little bit of acidity,
which is what we’re going for. We’re gonna use
the white of the leek only and then split them
down the middle. Then cut them in approximately
3-inch sections. Doesn’t really matter.
It’s your preference. So, after the leeks
have been rinsed, they go right into
the boiling water. And we’re gonna boil them
until they’re tender, approximately 3 to 5 minutes. And then into a nice water bath. Leeks can be a little bit
stringy, so we’re gonna — we’re gonna cook that
stringiness out of them. And then we’re gonna dress them with a simple
apple cider vinaigrette. We’ll combine shallot… Always start with shallot. We’ll emulsify it
with Dijon mustard. Shallot kind of straddles
the onion/garlic line for me, adds a lot of depth of flavor,
um, without being too garlicky. And then we’ll add
some fresh thyme leaves. We’ll add some salt and pepper. It is, indeed, salt. Some black pepper. As soon as, uh, they’re not
stringy anymore and still have
a little bit of crunch, they go into the ice water. And remember, we’re gonna put
these on top of the cooker and cook them
a little bit more, so, um, it’s okay
if they’re slightly undercooked. Leeks are underrated, often
misunderstood, and delicious. ♪♪ And then we go in
with our vinegar, little bit of Dijon mustard,
and then olive oil. So, combining leeks, uh, cider
vinaigrette, and mustard seed. And there’s our leeks. So, for raclette, there’s a ton
of different options — in fact, a world of options.
You can use chicken. You can use pork.
You can use beef. Um, today, we’re gonna marinate
a bunch of different meats and vegetables —
red pepper that we’re gonna marinate with oil and vinegar,
a little salt and pepper just to bring out some flavor;
some cremini mushrooms with balsamic and garlic;
skirt steak with — I call it
Tasty Marinade Number One. It’s essentially
a riff on, like, a Seven Seas garlic dressing. We’re gonna get the garlic
going for that right away. Half a cup of garlic.
Cover it with olive oil. And we want to bring it up
to just a light bubble. Um, if it gets a little color,
that’s okay. We want to cook it until
the garlic’s soft, probably about 10 minutes. To marinate the skirt steak,
first thing we’re gonna do is trim it up,
and I like to think about how I’m gonna cut this
into nice bite-size portions. So I’m gonna slice it
right up the middle, clean off the excess fat. And after this is marinated, we’ll slice it
into individual portions, if you will,
and cook ’em during the process on top of the raclette maker. Yeah.
The beautiful thing is, um, all these meats and vegetables
are marinated ahead. Most of the vegetables,
you can do the day before. The meat,
a couple hours is fine. But it all goes in the fridge,
and you forget about it. Your guests come over —
plug in the maker, pop some corks,
start drinking, and have a ball. It’s hard to control the bubble
on the garlic, so I just put it
on and off the heat throughout the cooking process.
You can bring it to a boil. It’s not gonna —
It’s not gonna ruin anything. You’ll see, it will turn
a light brown color, and it’ll be nice and soft.
So I bring it up to a boil, then I push it off the burner
and let it coast a little bit. So, I’m gonna pull
the marinade together — Tasty Marinade Number One. Roasted garlic and olive oil.
And this stuff is nuclear. You can keep it in the fridge
for, honestly, probably a month. Herbes de Provence. I’m not lying about the month. Red wine vinegar, a bay leaf,
chili flakes. My mom used to cook whitefish with Seven Seas
Italian dressing, and that’s where the idea
for this marinade came from. She would, uh, put the whitefish on a sheet tray,
on aluminum foil, pour the Seven Seas dressing
over it, and broil it, and it’s one of
the best things ever. Then I’m just gonna puree
the crap out of this. ♪♪ You see all that awesome
roasted-garlic chunky action? The meat’s been marinating
in the fridge for a few hours. Um, it can go
as long as overnight. Um, you don’t want
to over-marinate it. It’ll change the texture of it
a little bit. And then I’m gonna cut these
into serving-size portions. ♪♪ Tasty meat! So, now that we’ve got
everything prepared, it’s all about the party
at this point. Sit at the table.
Put the cooker in the middle. This is a — a Swissmar.
It’s a good brand. It’s the one that I use.
Before we start cooking, I like to put a little olive oil
or a neutral oil on the top. Raclette’s all about
the cheese, obviously. You take these little
Teflon shovels and you put a piece of cheese
on there, and then the element
that heats from below the top will start to melt the cheese,
and then you load up the top. You drink some wine. ♪♪ This is when
the party really starts. Potatoes on the plate,
some veggies. Every man and woman
for themselves. Everyone sits around.
You drink. You manage your cheese shovel. You take as much or as
little meat as you’d like. So, obviously, the point is
this glorious cheese and dumping it all over
everything that you’re eating. Don’t worry about it. Some people like it
nice and loose. Some people like it
a little bit more well-done. Um, it doesn’t matter.
It’s cooking for good times. The best part — away she goes. Scary, isn’t it? This isn’t something
you do alone. Cheers!
-Cheers. -Cheers!
-Cheers. -Whoo!
[ Glasses clinking ] ♪♪ For the recipe,
you can click the link below. Make sure you go out
and get a copy of “Cooking for Good Times.”
Swear to God — good times, easy recipes,
delicious food, right? -Mm-hmm.
-Awesome. Yay. ♪♪ There is no way
to mess up raclette. ♪♪ [ Chuckles ] Everything that I’m prepping
goes in my mouth, so I don’t think there’s
any preferred snacking food.


only for you

Dec 12, 2019, 3:01 pm Reply

Frist view in this video like
Here ⤵️👍👍

Ryan Mills

Dec 12, 2019, 3:01 pm Reply


Lord HighKommandantHQ

Dec 12, 2019, 3:03 pm Reply

i request a vegemight and melted cheese

Passion for food

Dec 12, 2019, 3:04 pm Reply

Id make a cheesy pun, but I don't want it to get spread around!


Dec 12, 2019, 3:08 pm Reply

what a garbage , worst raclette i ever seen


Dec 12, 2019, 3:08 pm Reply

Tous mes français ont viré quand ils ont vue le mot raclette avec des légumes en miniature


Dec 12, 2019, 3:09 pm Reply

Digge was machsch du !?!?

Ninos Khouchaba

Dec 12, 2019, 3:09 pm Reply

First ever video that I'm here before 1k view lol

88 88

Dec 12, 2019, 3:20 pm Reply

With the industrial raclette, you get outside Swiss/Franche/Italy it's ok to use it on whatever, but when you have alpine farm-made raclette it's a sacrilege to put it on something other than potatoes..

Trevor Shaw-Mumford

Dec 12, 2019, 3:22 pm Reply

I can't begin to emphasize how glad it makes me that he lets us know when it's ok for something to not be as exact as what's happening here. I always worry making something for the first time!


Dec 12, 2019, 3:24 pm Reply

Love doves!

Christian Jenkins

Dec 12, 2019, 3:24 pm Reply

That’s a nice grill, that cheese looks a bit overripe by Cooking Standards, but that’s relative af. Cooking for good time FTW

Mike Heimlich

Dec 12, 2019, 3:34 pm Reply

as a swiss citizen (and raclette connaisseur), this video made me cry

Laurent Belkacem

Dec 12, 2019, 3:36 pm Reply

Looks tasty, I just don't get the red wine. This needs a nice Chasselas or Fendant to go with.

Vicente Hormazabal

Dec 12, 2019, 3:37 pm Reply

C'est quoi cette raclette boboifiée ? On a dépassé le niveau des pâtes au ketchup


Dec 12, 2019, 3:39 pm Reply

dir huerä deppä mä chönnt o öpper frage wo ahnig vo raclette het


Dec 12, 2019, 3:41 pm Reply

this is an abomination! swiss neutrality ends here

Gerard Cowan

Dec 12, 2019, 3:46 pm Reply

That poor lady in the suit jacket doesnt she hav a mirror in her house

UwU BingBong

Dec 12, 2019, 3:50 pm Reply

Wär zum tüfel legt paprika ufd platte

Wrathfall 300

Dec 12, 2019, 3:52 pm Reply

Paul: "There really are no rules for Raclette…"
The entirety of Switzerland: "You uncultured swine!!!" Crying in a corner as their national dish is butchered

captain subtext

Dec 12, 2019, 3:59 pm Reply

where are the pickles?

Scott Williamson

Dec 12, 2019, 3:59 pm Reply

I'm not buying that Rube Goldberg machine to sit around for when I want to heat cheese in a drawer. More money than brains. Fail.

Jade Smith

Dec 12, 2019, 4:01 pm Reply

Wow this looks tasty

Sophea kitchen

Dec 12, 2019, 4:02 pm Reply

It looks tasty

Etienne Fritsch

Dec 12, 2019, 4:03 pm Reply

Usually the only meats to use with raclettte are delicatessen

Doc Roid

Dec 12, 2019, 4:09 pm Reply

This is the good kind of hipster. The hipster everybody likes and wants to learn new shit from. Great dude. Great dish.

Danny Dinglehoff

Dec 12, 2019, 4:19 pm Reply

Talk shit but this man has some of the best restaurants in Chicago, if not the best. Looks delicious 👌


Dec 12, 2019, 4:27 pm Reply

Telling a story about how you got drunk in Switzerland and people fed you really good shit, adding this entire list of side ingredients while claiming "there really are no rules for raclette"… basically pretending to be an expert and disrespecting an entire region's cultural heritage. Raclette is raclette cheese melted and poured over potatoes. It's a strong cheese and it needs nothing more to be appreciated. Putting all this grilled meat with chimichurri, roasted vegetables and mushrooms is probably good too but it's got nothing to do with raclette. It's like making a vinaigrette to go with caviar. If you're eating raclette, it needs nothing more that a bed of potatoes and some ground pepper to give you a mouthful of interesting flavours.
If you want to make raclette at home the only barrier is getting the proper machine (a grill for a half moon cheese or that machine that he uses with individual portions that is very popular in France). Once you have that buy some waxy potatoes and raclette cheese and you've got all you need for a great raclette. Depending on the region people like to eat cured meat alongside, add pickled baby onions, etc. You want to compliment the taste of the cheese, not cover it with other strong flavours. Then you can eat whatever you like on the side if that's what you fancy but honestly potatoes and cheese are gonna fill you up pretty fast anyway. Better leave room for a refreshing dessert like a fruit salad that will help with all the starch and grease you just consumed.
I'm sorry if this post comes off as bitchy, I'm all for having a good time with whatever food you fancy but I definitely cannot remain silent when this video is just appropriating my region's culture and making it look more complicated than it needs to be just to look more cheffy and make money.


Dec 12, 2019, 4:41 pm Reply

I love crunchy, burnt cheese

Name unbekannt

Dec 12, 2019, 4:47 pm Reply

siech vergits huere


Dec 12, 2019, 4:59 pm Reply

Damn that looks bomb

006 8

Dec 12, 2019, 4:59 pm Reply

Munchies….VICE!!!! MAN…I LOVE WHAT YOU ALL DO!!!!! 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

Mathias Tekleab

Dec 12, 2019, 5:01 pm Reply

Seeing Fareda drinking wine at the end made me chuckle

elva hernandez

Dec 12, 2019, 5:11 pm Reply

Looks delicious! Can’t wait to share with friends! God bless…❤️


Dec 12, 2019, 5:32 pm Reply

wie immer meinensch schi chenne uberall ire expertise abringe
aber va gschmack und tradition hensch eifach kei ahnig
eländi hüere pfiffa das schön stuck fleisch da so ds verustalte!
vam raclette wellewer nidemal afah rede.
chämed mal ins wallis, de zeigena de scho wie das richtig geid

-> to you hipsters from munchies, you are welcome to visit valais and I show you the real way of doing raclette, with a fire, in the mountains

Shane Daniel

Dec 12, 2019, 5:33 pm Reply

You'd think that the chef woulf have better knives…

Tony Ryad

Dec 12, 2019, 5:34 pm Reply

Hey Foodie ! Yes you ! If you're passionate about food and/or the restaurant experience etc, come check my channe, I'll post videos soon 🙂 Thanks !

Shane Daniel

Dec 12, 2019, 5:35 pm Reply

That garlic marinade he whipped up is gonna be made at my place tonight


Dec 12, 2019, 5:45 pm Reply

Sorry, but this is something, but not raclette.

Raclette is all about the cheese, simple, unadorned, high quality fresh young cheese that you melt with the slightest bit of browning on the crust. With a good Fendant (Chasselas) to complete it, the wine is fully half the dish. maybe a cornichon and a pearl onion for some acidity, and you eat it in small portions, a potato or so for each cheese portion, so each serving os freshly melted, until you are full.

All this other stuff is wonderful but in the end the cheese just becomes a small part of a completely different dish, with the garlic and meat and all that veg the cheese is no longer the focus. Some things should remain simple.

Alexandre Uyttenhoven

Dec 12, 2019, 5:59 pm Reply

This looks really tasty but its definitely not raclette. Why do you guys always have to bring in these hipster guys who always go over the top and overcomplicate every recipe, completely deviating from the traditional recipe?

Xin Wang

Dec 12, 2019, 6:41 pm Reply

Munchies & Vice…woohooo.

Silvan Stamm

Dec 12, 2019, 6:58 pm Reply

o god no. thats just garbage, defenetly not raclette

Tigran Babaev

Dec 12, 2019, 7:58 pm Reply

I thought it was Ivan Orkin cooking for a second there

JPR97 Alch

Dec 12, 2019, 8:41 pm Reply

I don’t want to be a Zheng ching ping dancer jog on

rm brooklyn

Dec 12, 2019, 9:37 pm Reply

Fan-freakin-tastic. I want it now!


Dec 12, 2019, 10:10 pm Reply

Chef dawg don't give a damn – he cut the nose straight off that wedge 😳


Dec 12, 2019, 10:18 pm Reply

Never ever EVER heard of chicken and raclette #jamaisdelavie

Mason Yano

Dec 12, 2019, 10:36 pm Reply

“First thing you wanna do is cut the cheese”

Faisal Radwi

Dec 12, 2019, 10:43 pm Reply

Thank you Paul. Small amount of food and a bit healthy and elegant.

Jennifer Diggs

Dec 12, 2019, 10:48 pm Reply

I dont know about you but I love hearing rich pricks talk about their fabulous vacations when I cant afford medicine.

Ryan R. Burns

Dec 12, 2019, 10:50 pm Reply

I'd eat that

Nano G

Dec 12, 2019, 11:10 pm Reply

Perfect raclette companion:
Fresh, thin sliced tomatoes (don't cook them)
Cornichons (tiny sour pickles)
Diced onion (or silver zwiebeln!)
Did i miss anything?

Mario L.

Dec 12, 2019, 11:14 pm Reply

FYI: All Swiss german commentators are pointing out that he's doing it wrong

Deadman Nation

Dec 12, 2019, 11:20 pm Reply

Fried garlic*

Xander Cage

Dec 12, 2019, 11:22 pm Reply

Will someone tell me what that grill was?


Dec 12, 2019, 12:18 am Reply

This dude looks way different than last time he was on munchies.


Dec 12, 2019, 12:18 am Reply

We do raclette with my folks it’s great that cheese is good on literally anything


Dec 12, 2019, 12:26 am Reply

can u do a silent cooking series, to not wake up roommates at 3am, like fast easy fingerfood


Dec 12, 2019, 1:23 am Reply

Melted cheese… mmmmmm…..

Hanim Hussein

Dec 12, 2019, 1:44 am Reply

i like this guy, great to watch and very personable


Dec 12, 2019, 1:44 am Reply

"There are no rules for raclette" dont ever say that to a swiss

Moni B

Dec 12, 2019, 1:55 am Reply

He's what happens when you cross Daniel Craig with a random dad.

nick holter

Dec 12, 2019, 3:34 am Reply

This guy embodies douchebaggery.

dedly kuin

Dec 12, 2019, 3:43 am Reply

so…. its just a european teppanyaki?

niles browning

Dec 12, 2019, 5:38 am Reply

More of this dude. He’s relatable, likable, and has a nice calming tone.

Julian Mackenzie

Dec 12, 2019, 8:21 am Reply

This guys voice raises in pitch at the end of every sentence and now I can't un-notice it

Don Potato

Dec 12, 2019, 9:46 am Reply

What is this abomination? No cured meats? Peppers? Barely melted cheese, no browning? Raclette does have rules… And the leeks vinaigrette man…it's supposed to be served cold as an appetizer, leeks must be boiled to the point they almost melt, then chilled, vinaigrette poured on top just before serving. Hot vinaigrette is a big no no.

Ben Dhiman

Dec 12, 2019, 9:53 am Reply

He can do what he wants but this is not how we do in france!


Dec 12, 2019, 10:26 am Reply

Yes, there are rules for raclette. E.g. not putting it on meat. wtf

Jeremy Marchant

Dec 12, 2019, 5:45 pm Reply

Il déchire le ricain,…herbzzzz de Provence.


Dec 12, 2019, 6:09 pm Reply

As a Swiss person I'm confused

Justin Mireles

Dec 12, 2019, 7:53 pm Reply

Guessing this dude drinks

Dylan Laws

Dec 12, 2019, 8:18 pm Reply

Ive actually replaced all my onion bases with leeks. Its tasties, healthier and you don't cry…try it and you will not go near an onion again 😉

John Neilson

Dec 12, 2019, 10:08 pm Reply

C’est des conneries

Alan Mac

Dec 12, 2019, 11:08 pm Reply

Normally it's Indians, Americans and Filipinos getting triggered over very little. Now I know that the Swiss are just as bad. Imagine getting in a state over grilled meat and veg covered in melted cheese.

Fabian Scherrer

Dec 12, 2019, 11:46 pm Reply

"There is no way to mess up Raclette"
No. God, no, NO!


Dec 12, 2019, 11:48 pm Reply

Wait, did he just casually joke about drinking and driving in France? #cool


Dec 12, 2019, 12:17 am Reply

Is that Chef Oysters, Pork and Beer??

David Papworth

Dec 12, 2019, 12:35 am Reply

This looks scrumptious i must try this recipe and my best friend is from Switzerland

James Impey

Dec 12, 2019, 12:59 am Reply

How to douche. Vice uncensored.


Dec 12, 2019, 2:49 am Reply

This guy is a low-key pisshead


Dec 12, 2019, 3:27 am Reply

I am offended now! No meat, bellpepers or redwine in raclette 😢


Dec 12, 2019, 5:52 am Reply

Fuck this douche

John Caputo

Dec 12, 2019, 7:22 am Reply

The first thing you want to do is cut the cheese. Check.

Fabrice Thureau

Dec 12, 2019, 9:35 am Reply

that's not "raclette" just a dish covered with raclette cheese


Dec 12, 2019, 9:37 am Reply


Adrien HB

Dec 12, 2019, 10:04 am Reply

The recipe might be good but don’t call it a raclette. A raclette is raclette cheese melted on potatoes. That’s all.


Dec 12, 2019, 12:18 pm Reply

It always baffles me how weirdly possessive people get about their cultural food

If it tastes good I’m all for bastardizing traditions

joli minou

Dec 12, 2019, 12:46 pm Reply

Omg, I need this in my life!


Dec 12, 2019, 1:37 pm Reply

So many butt hurt people in the comments hahaha. It look good and he never claimed it to be traditional. He literally said it was "his take" on it

Frederic Tyson

Dec 12, 2019, 2:38 pm Reply

Eat this if you want but know this is not raclette. This is the murdering of a tradition


Dec 12, 2019, 7:35 pm Reply

its not vice it there’s no magical black friend with the white people

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