raclette cheese

Cheese lovers unite: This pie is seriously, intensely cheesy. Raclette is a semihard cheese from the Swiss and French Alps that eats well when melted. If you can’t get your hands on some, replace it with equal amounts of Gruyère. The heat and acidity of the pickled chiles help cut through the richness, but a zingy green salad would also pair well here. You can serve this pie warm, but it tastes just as good at room temperature, so it's a perfect bake-ahead option.

Butternut Squash and Fondue Pie With Pickled Red Chiles

unsalted butter,

apple cider vinegar

red serrano chile,

Kosher salt and black pepper

butternut

cinnamon

onion

garlic cloves, crushed

dry white wine

thyme

heavy cream (double cream)

cornstarch (cornflour)

Gruyère, grated (about 1 1/2 lightly packed cups)

raclette, grated (about 1 1/3 lightly packed cups)

phyllo (filo) pastry

Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Grease and line the bottom and sides of a 9-inch/23-centimeter springform cake pan (tin) with parchment paper.

Add the vinegar, chile and 1/8 teaspoon salt to a small bowl, and set aside to pickle.

Add the butternut squash, cinnamon, 2 tablespoons oil, 1/2 teaspoon salt and plenty of pepper to a large bowl, and toss well to combine. Transfer squash to a parchment-lined baking sheet (tray) and arrange in one layer. Add the onion rounds to the same bowl along with 1 1/2 teaspoons oil, 1/8 teaspoon salt and a good grind of pepper, and toss gently to coat, keeping the onion rounds intact. Add the onions to the baking sheet with the squash and roast for 30 minutes, carefully turning the vegetables over halfway (keeping the onions intact), until softened and well browned. Set aside to cool slightly. Turn the oven temperature down to 375 degrees Fahrenheit/190 degrees Celsius.

Meanwhile, add the remaining 1 tablespoon oil to a small skillet over medium-high heat. Once hot, add the garlic and cook, stirring, until just beginning to color, about 90 seconds. Add the wine and chopped thyme and cook until reduced by half, 3 to 5 minutes. Set aside to cool slightly.

Add the cream, egg and egg yolks, cornstarch (cornflour), 1/2 teaspoon salt and plenty of pepper to a large bowl and whisk until smooth. Stir in both cheeses and the cooled wine mixture and set aside.

Lay one sheet of phyllo (filo) out onto a clean work surface and brush liberally with some of the melted butter. Lay the sheet over the prepared cake pan, carefully pushing it down to fit into the bottom and sides without tearing, allowing the excess to hang over the pan. Repeat with the remaining 6 sheets of phyllo, rotating them slightly so that the overhang falls at a different angle. Add two-thirds of the squash to the base along with 3 onion rounds, then pour the cheese mixture on top. Add the remaining squash and onion rounds and 3 thyme sprigs, pushing them gently into the cheese layer but not completely submerging them.

Bring in the overhanging phyllo dough, scrunching it so it creates a 1-inch/3-centimeter border around the sides, with the center exposed, taking care to make sure the parchment stays securely against the side of the pan. Brush the scrunched-up phyllo with the remaining melted butter.

Place onto a baking sheet and bake for 30 minutes. Use a tea towel to carefully release the outer rim of the cake pan, discarding the parchment paper around the sides. Return the pie to the oven for another 20 minutes, or until the outsides are golden and cooked through. Set aside to cool for about 20 minutes.

To serve, transfer the pie to a board or serving platter. Spoon over the pickled chile mixture and garnish with the remaining 2 thyme sprigs.

Recipe ideas for your raclette pan. Here are a few combinations to get your raclette menu started

Raclette ideas

olives (sliced)

tomatoe

red pepper

cherry tomatoes (halfed)

cornichons

pear (sliced in thin stripes)

tsp sliced (onion)

bacon

tbsp pinapple chunks

tbsp sweetcorn

Add the olives, pepper, tomatoes in your raclette pan. If desired season with a little rosemary.

Cover with a slice of raclette cheese and place under the raclette grill. Once the cheese bubbles the pan is ready to eat.

Mediterranean Pan

Place the tomatoes and cornichons in your raclette pan.

Tomato and Cornichon raclette pan

Place the onion and pear slices in the pan.

Lay the sliced courgette on top of the raclette grill.

Cover with a slice of raclette cheese and place under the raclette grill. Once the cheese bubbles the pan is ready to eat. Place the grilled courgette on top.

Top 2 raclette cheese recipes from across the web

The most viewed raclette cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Butternut Squash and Fondue Pie Wit...

Raclette ideas

Top 2 raclette cheese recipes from across the web

The most viewed raclette cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash and Fondue Pie Wit...

Raclette ideas

The most viewed raclette cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine