Nov 11

About two years ago I was in the Le Creuset outlet with my family looking at this exact Swissmar Raclette with the granite top and seriously pondering purchasing it.  I remember it being priced at close to $200 and it was right after Christmas so even though I wanted it, I was hemming and hawing.  As I danced around in front of the delightful device well healed hooligans in their smug cashmere sweaters bombarded the store told me how much fun it would be how much they loved their unit and then bought the last one in the store.  THE NERVE!  I was a bit heartbroken.

While I never forgot that moment (obviously I’m the kind of person that lets things go easily), I didn’t go on a mission to get a Raclette.  That is until I saw a post from Salty Seattle about her Raclette Party.  My obsession went into overdrive and I had to buy one.  After much research and price comparison I bought the Swissmar KF-77045 – it’s the granite top with the red base. had great prices.

When it arrived, I was ill-prepared to “play’ with my new toy (read: I had a poorly stocked pantry); but I couldn’t contain my excitement.  At 4:00 in the afternoon when the UPS man dropped off my prize I stopped everything and boiled potatoes and melted cheddar cheese over them in the trays.  Bill and Tyler were in love,  there was something about watching the cheese slowly melt, then bubble and then crisp up that was memorizing.  We each cleaned our plates and looked about for more, but sadly for now, this gooey snack would have to do.

Then, on a trip to the market, I found Raclette cheese, little smokies, dried red wine sausage, lamb chops and a thin sirloin (Tyler is not a huge fan of lamb, but that’s another post in which I attempt to convert him).  We stopped by our French pastry shop and picked up a loaf of just out of the oven bread and a couple of pastry treats that didn’t last long enough to photograph.

With much officiousness, I cleared the table, put the grill in the center and fired it up (you know I had no idea what I was doing right?  But someone had to be in charge).  With the granite top they recommend at least 15 minutes for it to heat up (or you can heat it in your oven, but because that method sounds like an amazing way to get a trip to the burn ward;  I just put it on the appliance, turned it on and kept my distance.)

I had marinated four of the cutest lamb chops and one small sirloin in olive oil and a paste of fresh parsley, fresh oregano, basil and roasted garlic.  I boiled some baby potatoes, and set up my fondu tray with smokies, cornichons, bread, and potatoes.

We started with the bigger pieces of meat on the top.  There was MUCH less smoke than I anticipated which is a good thing.

Bill and I sipped wine while we tried to keep Tyler from burning himself on the grill.  For some reason he only wanted the pieces farthest away from him!

We each cooked our cheese to our liking — Tyler couldn’t wait, he wanted his as soon as it was melted.  Somehow we talked him out of taking it straight from the pan and into his mouth, thereby preventing what would have been a very painful burn!  I cooked mine until it was bubbled, brown and crisp.  Almost like a chip and Bill had his somewhere in between.

We had a lot of fun having dinner this way and can’t wait to do it again.  I’m sure that we’ll use it at least once during the Thanksgiving holiday weekend.

What did we drink?  I was conflicted, we had red meat that would be lovely with red wine, but that cheese was meant to be eaten with a dry riesling.  However if you read anything I write you know red wine reigns supreme at our house — so.  Seven Artisans Meritage joined our little party.

Next time, I would put down a table cloth that I don’t mind getting some splatters on to protect the table.  I was surprised at how easy it was to clean the granite cooktop.  It was very browned when we were done.  We let it cool and I thought I was going to need to soak it overnight to clean it, the food and browning easily slid off.  Very easy to use.

Au Revoir!

14 Responses to “My New Swissmar Raclette!”

  1. want.


    that is awesome.

  2. i have been waiting for this post with bated breath and you did not disappoint! damn, even though it’s only been a few weeks since my last raclette fete, you’ve instilled me with the bug yet again. such a good way to usher in the colder months- poo poo on you fondue, let’s jetset with raclette. thanks for the shoutout btw 🙂

  3. that looks really cool! If I had the space I would get one of those

  4. You went and did it… now you made ME want to go out and buy one!!!!

  5. Koreans have a similar tradition of grilling meat right at the table, which Korean restaurants outside of Koreatowns usually don’t let you do.

  6. so much fun we have the melting pot here that has this type of cooking in their resturant and love it….looks great 🙂

  7. […] This post was mentioned on Twitter by Whineaux, Di Wilson. Di Wilson said: Cooking With The Whineaux» Blog Archive » My New Swissmar Raclette! […]

  8. Social comments and analytics for this post…

    This post was mentioned on Twitter by Whineaux: Just posted about my ne Raclette!

  9. Any gadget that brings cooking food to the table is pretty cool!
    glad you are enjoying your new toy!

  10. LOVE raclette! If only we had enough space in out small kitchen to store one…

  11. Thanks for sharing about the smoke and splatter factor– good to know!!

  12. A favorite of our family. With a Swiss wife, that is one of the first kitchen additions we made when we got married. Now our boys like using it as well. But remember to have a nice Swiss wine (Fendant) with your meal to make it traditional.

  13. Jason –
    I’ll have to try Fendant — any particular one you’d recommend?

  14. Dawn
    It is hard to find Fendants here in the US, but the Robert Gilliard Fendant Sion Les Murettes is always a safe bet. You can see a description on my blog at

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