Raclette is a Swiss tradition built around a half-wheel of cheese melted directly over heat and scraped onto your plate. The name comes from the French verb racler, meaning "to scrape," and the dish has been a staple in Alpine households for centuries.
The cheese itself is semi-firm, made from cow's milk, and has a buttery, slightly funky flavor that deepens as it melts. Swiss raclette cheese is traditionally paired with a short list of classic accompaniments, and getting that combination right makes the whole meal.
A raclette dinner is inherently social. Guests sit around the grill, cook their own items in small pans, and eat in rounds rather than all at once.
The key to a great raclette spread is balance. You want starchy bases to catch the cheese, acidic pickles to cut through the richness, and a few proteins to round out the meal.
We have put together the 10 best sides and pairings to build a complete raclette table, from the classics you should never skip to a few additions that genuinely improve the experience.
The best sides for raclette are roasted potatoes, cornichons, and crusty French bread as your foundation, plus sausages, gherkins, pickled onions, olives, cherry tomatoes, Dijon mustard, and a dry white wine to round out the spread. Aim for a mix of starchy, acidic, and savory items to balance the rich melted cheese.
10 Top Foods to Serve with Raclette
1. Roasted Potatoes
Roasted potatoes are the non-negotiable anchor of any raclette spread. Their crispy exterior and fluffy interior give the melted cheese something substantial to cling to.
Small waxy varieties like Charlotte or fingerling potatoes work best because they hold their shape after roasting at 400°F for 25 to 30 minutes.
Toss them in olive oil, sea salt, and fresh rosemary before roasting. For extra crunch, finish them with a dusting of Parmesan in the last five minutes.
Duck fat is the upgrade worth trying. It gives the potatoes a richer flavor and a noticeably crispier skin than olive oil alone, and you can read more about that technique in our guide to golden duck fat potatoes.
Roasted potatoes can be prepared up to two hours ahead and kept warm in a low oven at 200°F. That makes them practical for a party where the raclette grill is the main event.
For raclette, use small waxy potatoes boiled until just tender, then roasted at 400°F for 20 minutes. They stay moist inside while developing a crispy shell that holds up under the hot cheese.
2. Sausages
Sausages are the protein backbone of a raclette table. Their saltiness and fat content pair naturally with the melted cheese in a way that lean proteins simply do not.
Swiss and French traditions call for Vaudois or Morteau sausages, but a good quality bratwurst or merguez works just as well. Slice them into thick rounds so guests can cook them directly on the raclette grill.
Grilling with sliced onions alongside the sausages is worth doing. The onions caramelize in the meat fat and add a sweet, jammy layer to each bite.
For a charcuterie-style approach, include a few slices of cured sausage like saucisson sec alongside the grilled ones. The contrast between warm cooked and cool cured meats keeps the spread interesting.
If you enjoy building sides around bold pork dishes, our article on what goes with pork and sauerkraut has similar pairing logic that applies here.
3. Cornichons
Cornichons are the classic raclette companion, and their role is purely functional. That sharp, vinegary snap resets your palate between bites of rich melted cheese.
These small pickles are made from gherkin cucumbers harvested before they reach 2 inches, then brined with tarragon and peppercorns. That herb-forward brine is what sets them apart from standard dill pickles.
Serve them whole and straight from the jar, kept cold. The temperature contrast with the hot cheese is part of the appeal.
You can also chop them finely and stir them into Dijon mustard for a quick condiment that works as both a dipping sauce and a spread for bread.
4. French Bread
A good baguette is the simplest way to extend every serving of melted raclette cheese. The open, airy crumb soaks up the cheese while the crust adds a satisfying crunch.
Slice it at an angle into 1-inch rounds rather than thin slices. Thicker pieces hold up better under the weight of hot cheese and toppings.
For extra flavor, rub the cut sides with a halved garlic clove and brush lightly with olive oil before toasting them on the grill.
If you enjoy savory bread dishes and want to use up any leftovers, our egg and cheese bread pudding is a practical next-day option.
A sourdough baguette is a good alternative. Its slight tang mirrors the acidity of cornichons and holds the cheese without going soggy.
5. Dijon Mustard
Dijon mustard is made from brown and white mustard seeds ground with white wine, giving it a sharper, more complex flavor than yellow mustard. That sharpness is exactly what cuts through the fat in raclette cheese.
Set out two or three varieties if you can: a smooth Dijon, a grainy whole-seed version, and a herb-infused one like tarragon mustard. Each brings a different character to the table.
- Smooth Dijon: The classic pairing; sharp and tangy, spreads easily on bread and potatoes.
- Whole-grain mustard: Adds texture and a milder, nuttier flavor that complements sausages well.
- Herb mustard: Tarragon or thyme versions echo the herbs used in cornichon brine, tying the table together.
- Mustard vinaigrette: Whisk Dijon with olive oil and red wine vinegar for a quick dressing over cherry tomatoes.
6. Gherkins
Gherkins and cornichons are close relatives, and both earn a place on a raclette table. Gherkins tend to be slightly larger and brined in a sweeter vinegar solution, which gives them a tangier, more assertive flavor than cornichons.
That tangy quality works especially well alongside fatty charcuterie and melted cheese. The vinegar in the brine helps digest the richness of the meal, which is part of why pickles have always been traditional raclette accompaniments.
Buy gherkins that are firm and bright green with no soft spots. Once opened, keep them submerged in their brine in the fridge and use within two weeks.
Slicing gherkins lengthwise and layering them on bread with mustard and a scrape of cheese makes a quick, excellent bite. For ideas on how acidic sides improve rich main dishes, our guide on building bright sides for heavy mains covers similar ground.
7. Olives
Olives add a briny, savory note that bridges the gap between the pickled items and the cheese. They are high in monounsaturated fats and polyphenols, making them one of the more nutritionally dense items on the spread.
Kalamata olives have a firm, meaty texture and a slightly fruity bitterness that pairs well with mild raclette cheese. Green Picholine olives are milder with a faint nutty flavor, and they work well alongside sausages.
Offer at least two varieties so guests can find their preference. Store olives in an airtight container in the fridge and bring them to room temperature about 20 minutes before serving.
For a composed option, try olives stuffed with feta and a sliver of roasted red pepper. They take two minutes to prepare and add a Mediterranean element to the table that cuts the Alpine richness nicely.
8. Cherry Tomatoes
Cherry tomatoes provide the fresh acidity and color that a raclette spread needs. Their natural sweetness and slight tartness balance the cheese in a way that heavier sides cannot.
Serve them two ways if possible: a handful raw for freshness, and a small tray roasted at 375°F for 20 minutes until they collapse and concentrate. Roasted cherry tomatoes develop a jammy, sweet-tart flavor that holds up beautifully under hot raclette cheese.
Toss the raw ones with a pinch of flaky salt and fresh basil just before serving. That is all they need.
Cherry tomatoes also cook well directly on the raclette grill. Place them in the small pans with a few drops of olive oil and let them blister for four to five minutes.
The result is intensely flavored and pairs perfectly with the melted cheese scraped directly on top. For those who like a fresh salad element on a cheese-heavy spread, our notes on pairing cheese with crisp salads have a few useful ideas.
9. Pickled Onions
Pickled onions bring a sharper, more pungent acidity than cornichons or gherkins. That pungency is exactly what makes them effective against the heavy, milky richness of raclette cheese.
Make a quick batch at home by slicing red onions thin and soaking them in a brine of equal parts white wine vinegar and water, plus a teaspoon of sugar and half a teaspoon of salt.
They are ready in 30 minutes and keep in the fridge for up to two weeks.
- Slice thin: Onions cut to about 2mm pickle evenly and are easier to eat in small bites.
- Add sugar: Even a small amount rounds out the sharpness without making them sweet.
- Use red onions: They turn a vivid pink in the brine, which also makes the table look more appealing.
- Rest before serving: At least one hour in the pickling liquid gives the best flavor.
Pile a few pickled onion slices on top of a piece of cheese-covered potato. That single combination captures everything a good raclette bite should be.
10. Champagne or White Wine
A dry white wine is the traditional raclette drink, and there is a practical reason for it. High-acid whites like Sauvignon Blanc help digest the fat from the cheese, which is why Swiss and French hosts always pour wine rather than water with raclette.
Sauvignon Blanc, Pinot Gris from Alsace, and Swiss Chasselas are the most authentic choices. Chasselas in particular is the regional wine of the Valais canton, where raclette originates.
Riesling works if you prefer a touch of fruit, but serve it well-chilled so the residual sweetness does not compete with the cheese. A dry Chardonnay is a reliable crowd-pleaser for guests who are less familiar with Alpine wines.
Champagne or a good Crémant d'Alsace is an excellent option for a celebratory spread. The bubbles cut through the richness just as effectively as still white wine, and the brioche notes in aged Champagne complement the buttery raclette cheese particularly well.
Our pairing notes for elegant French-style dinner sides cover similar wine considerations if you want to build a fuller menu.
Always serve something cold and acidic alongside raclette. The fat content of the cheese is high, and cornichons, pickled onions, or a crisp white wine are not optional extras - they are what make the meal digestible and enjoyable course after course.
10 Best Pairings to Complement Raclette
The ten items above work as a complete spread on their own, and they are all built on the same principle: contrast. Raclette cheese is rich, fatty, and deeply savory, so every side dish earns its place by offering something different.
Roasted potatoes, French bread, and sausages are the starchy and protein foundations that make the meal substantial. Cornichons, gherkins, pickled onions, and cherry tomatoes provide the acidity that keeps each round of melted cheese from feeling heavy.
Olives and Dijon mustard add complexity and a hit of salt that sharpens the overall flavor. A dry white wine pulls everything together.
Our guide to aligot French cheese potatoes shows another approach to the potato-plus-cheese combination if you want to add a second cheesy element to a larger spread.
You do not need all ten items every time. For a weeknight raclette dinner for two, roasted potatoes, cornichons, and a baguette are enough.
For a party of eight or more, the full spread keeps guests grazing for hours without anyone going back to the kitchen. Dishes like sides for rich pasta dishes follow the same logic of balancing heavy, creamy mains with bright, acidic accompaniments.
Build the table before the cheese goes on the grill, keep the pickled items cold, and have the potatoes warm and ready. That is the setup that makes a raclette dinner run smoothly.
For anyone building a broader cheese-focused spread, our approach to corn flatbread as a bread alternative offers a sturdy, slightly sweet base that works well under melted cheese.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
