This slow cooker raclette herb potato recipe is my weeknight version of cozy Alpine fondue. Instead of hovering over a hot pan, you whisk together one simple mixture—melty raclette cheese, a splash of white wine, tangy cornichon brine, fresh parsley, and lots of cracked black pepper—then drizzle it straight over raw russet potatoes in your slow cooker. The potatoes soak up all that cheesy, herby goodness while you go about your day, and by dinnertime you’ve got an effortless comfort meal that tastes like something from a ski lodge, without leaving your kitchen.
Slow cooker raclette herb potatoes served family-style
Slow cooker raclette herb potatoes served family-style
Serve these slow cooker raclette herb potatoes straight from the crock with a big green salad dressed in a sharp vinaigrette to balance the richness. They’re great next to simple roasted chicken, grilled sausages, or seared pork chops, but honestly, they can be the main event with some crusty bread for scooping. I also like to set out extra cornichons, pickled onions, and a little mustard on the side for that classic raclette board feel, plus a chilled glass of the same dry white wine you used in the sauce.
Slow Cooker Raclette Herb Potatoes
Servings: 4
Ingredients
2 1/2 pounds russet potatoes, scrubbed and cut into large wedges or quarters
8 ounces raclette cheese, rind trimmed and shredded or cut into small cubes
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
3 tablespoons cornichon brine (from the jar of pickles)
3 tablespoons unsalted butter
1/3 cup heavy cream or whole milk
1/4 cup finely chopped fresh parsley, plus more for garnish
1 teaspoon freshly cracked black pepper, plus more to taste
1 teaspoon kosher salt, divided (adjust to taste)
1 small garlic clove, finely minced or grated (optional but recommended)
Nonstick cooking spray or 1 teaspoon olive oil for greasing the slow cooker
Directions
Lightly grease the inside of your slow cooker with nonstick spray or a little olive oil to help prevent sticking and make cleanup easier.
Greased slow cooker ready for potato wedges
Greased slow cooker ready for potato wedges
Scrub the russet potatoes well, then cut them into large wedges or quarters so they hold their shape during slow cooking. Add the raw potato pieces directly to the slow cooker crock in an even layer. Sprinkle with about 1/2 teaspoon of the kosher salt.
