Variations & Tips
For a slightly lighter version, swap the heavy cream for half-and-half or whole milk and use 6 ounces of raclette plus 2 ounces of a milder cheese like mozzarella or Monterey Jack to keep the melt while dialing back richness. If you can’t find raclette, use a mix of Gruyère and Swiss cheese to mimic the Alpine flavor.
Add-ins are easy here: tuck a thinly sliced small yellow onion or a handful of sliced mushrooms in with the raw potatoes before drizzling on the mixture for extra savory depth. For more herbs, stir in a teaspoon of dried thyme or herbes de Provence with the parsley.
To make it more of a full meal, scatter cooked, sliced smoked sausage or diced ham over the potatoes for the last hour of cooking so it warms through without drying out. If you prefer a crisp top, transfer the finished potatoes and sauce to a broiler-safe dish, sprinkle with a little extra cheese, and broil for 3–5 minutes until bubbly and browned.
Broiled raclette potatoes with golden browned top
Broiled raclette potatoes with golden browned top
Leftovers reheat well in a skillet over medium-low heat with a splash of milk or water to loosen the sauce—cook until warmed through and lightly crisped on the edges.
