Raclette with Radicchio

Raclette served this way (you can use an infinite range of ingredients for the base of the dish) is fast, delicious, and easy. Use a broiler or the top of a very hot oven. Have the raclette sliced from a quarter of a wheel when you buy it, in pieces 1/16 inch thick; they will be about 6 inches long and 4 inches wide. If you don’t have radicchio use Belgian endive, curly endive, cooked leeks or scallions, or rocket.


  • 16 slices raclette cheese
  • 6 new potatoes
  • 2 small heads radicchio
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • 2 pinches freshly ground pepper
  • 1/3 cup olive oil
  • 1 cup cherry chutney


Heat the broiler or the oven to 450°F.

Remove the rind, if there is any, from the cheese. Cook the potatoes in salted water until they can be easily pierced with a fork. Drain the potatoes, let cool, and then cut in half. Cut the cores from the radicchio and tear each leaf in half.

Mix the lemon juice, salt, and pepper in a bowl. Whisk in the oil. Toss the potatoes and radicchio leaves in the dressing.

Put 3 potato halves on each of 4 ovenproof plates and divide the radicchio equally among the plates. Put 4 slices of cheese over the potatoes and radicchio so that they are entirely covered. Broil or bake until the cheese is just but completely melted, about 1 minute. Remove the plates and put 1 tablespoon of chutney in the center of each plate. Serve immediately with the rest of the chutney.