🧀 Raclette with Morbier: recipe & pairings
⏱️ 15 min prep • 25 min cooking • 👥 4 guests • 🧀 200 g of Morbier / pers.
Quick answer: count 200g of cheese and 300g of potatoes per person, topped with cold cuts (100–150g/person) + pickles . For the glass 🍷: a Savagnin du Jura (ouillé) is the perfect match — tension, slightly nutty, saline finish that refreshes the fat of the Morbier.
🧺 Ingredients (base for 4 )
Morbier (slices)
firm-fleshed potatoes
assortment of cold meats
pickles & onions in vinegar
mushrooms (pan-fried, optional)
green salad (fresh)
pepper + nutmeg (optional)
💡 Take the cheese out 30 minutes beforehand: it melts faster and more evenly.
👩🍳 Preparation – step by step
Start with cold salted water , cook for approximately 15 minutes depending on the size, drain and keep warm (cloth).
Slice the Morbier , remove the cold meats , rinse the pickles and onions , quickly fry the mushrooms if used.
Raclette machine over medium/high heat; lightly oil the cups if necessary.
Melt the Morbier in small bowls, add pepper (nutmeg optional), and drizzle over the potatoes. Alternate cheese and toppings to keep the rhythm going 🔁.
🍷 Agreements & service
Recommended wine (grape variety & region)
👉 Savagnin du Jura (ouillé) : lemony tension, light nuttiness, saline finish — perfect with the fat of Morbier. Alternatives: Dry Jura Chardonnay ; Roussette de Savoie (Altesse) ; in light & fresh red (12°C): Poulsard/Ploussard or Trousseau .
Smart accompaniments
- 🥗 Bright salad (old mustard vinaigrette).
- 🍄 Pan-fried mushrooms, 🧅 candied pearl onions, 🍅 roasted cherry tomatoes.
- 🌿 Veggie option: grilled vegetable charcuterie or various steamed vegetables.
💡 Lighten: Bake the potatoes for 8 minutes before serving for a dry skin and a less heavy feeling.
❓ FAQ – Raclette with Morbier
🧀 How much cheese per person?
Allow 200g of Morbier per person (up to 250g for large appetites). Adjust using the portion buttons.
🍷 What wine goes with Morbier raclette?
A Savagnin from the Jura (aged) or a dry Jura Chardonnay ; in red, a light Poulsard , served chilled.
🔥 No raclette machine, an alternative?
In the oven: layer potatoes and slices of Morbier, 6–8 min at 220°C (grill at the end), then serve with a spatula.
📦 Can we prepare in advance?
Yes. Cook and peel the potatoes the day before (in the fridge). Reheat in the oven (170°C, 10 min) on the day. Take the cheese out 30 min beforehand.
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