Quelle pomme de terre pour la raclette ? - Neary

Which potato for raclette? - Neary

Q: Faut-il éplucher les Rattes pour la raclette ?

Non, garde la peau : elle est fine, savoureuse et améliore la tenue. Rince soigneusement avant cuisson.

Q: Combien de Rattes par personne ?

Prévoyez 200–250 g par personne : la raclette apporte déjà fromage et charcuterie.

Q: Cuisson à l’eau ou à la vapeur ?

La vapeur (12–15 min) met en valeur la chair ferme et limite la sur-cuisson. À l’eau (15–20 min) fonctionne aussi très bien.

Q: Peut-on préparer les pommes de terre à l’avance ?

Oui : précuisez 10–12 min, refroidissez, gardez 24 h au frais, puis terminez au four ou à la poêle avant de servir.

Q: Quelles alternatives si je n’ai pas de Ratte ?

Choisissez une chair ferme : Charlotte, Amandine ou grenaille conviennent très bien.

Sep 02, 2025Lou Chardin0 comments

Variety guide • Firm flesh • Cooking advice

Which potato for raclette? Ratte , the perfect choice (delicate taste, impeccable hold)

For a flawless raclette, choose a firm-fleshed potato that holds up well when cooked. The Ratte (small, thin skin, slightly nutty flavor) is ideal: melting texture but does not crush, practical “grenaille” style format, and quick cooking.

By Lou Chardin (Neary)
Neary Kitchen Tested • Updated: 02/09/2025

✅ Quick choice – Raclette: Ratte (firm flesh)

Boil for 15–20 min (small whole Rattes, starting with cold salted water)

Steam 12–15 min (tender knife in the center)

Browned 20–25 min in a pan (skin on, precooked 8–10 min)

Oven 28–35 min at 200°C (coated with oil & salt)

Quantity 200–250 g / person (provided by cheese & cold meats)

Tip : Keep the skin: better hold + taste + minerals

Why is the Ratte ideal?

Firm flesh : it does not disintegrate once cooked, perfect for piercing with a fork.
Subtle flavor : a hint of hazelnut that pairs wonderfully with raclette cheeses.
Small caliber : cooks quickly, practical and friendly “skin-on” service.

Cooking tip : salt the water moderately (salted cheese), flavor with a bay leaf or a few cloves of unpeeled garlic.

Ratte vs other varieties (raclette)

Variety	Kind	For raclette	Remarks
Ratte	Firm flesh	⭐⭐⭐⭐⭐	Delicate taste, perfect hold, quick cooking.
Charlotte	Firm flesh	⭐⭐⭐⭐	Very good support, slightly larger size.
Amandine	Firm flesh	⭐⭐⭐⭐	Thin and versatile, even cooking.
Shot (small caliber)	Farm	⭐⭐⭐⭐	Practical format, great in the oven or steamer.
Bintje , Agria	Floury flesh	⭐⭐	Better for mashing/fries; splits easier in water.

Cooking times & methods (Ratte)

In water : rinse, start cold, 15–20 min depending on size. Drain, coat with a drizzle of oil.
Steam : steamer basket, 12–15 min , knife tender in the center.
Browned : precook for 8–10 min, then pan-fry for 12–15 min with butter/oil, salt, herbs.
In the oven : 200°C, 28–35 min with skin, stir halfway through cooking.