Ingredients
Utensils
Stovetop, Pot (small)
recipe
Step 1
Method 1 : Put the potatoes in a large pot of cold water. Bring to the boil, lower the heat and cook for 30-45 minutes. Stick a knife in them to check the cooking, it should go in and come out easily.
Step 2
Melt the cheese slices using a raclette machine.
Step 3
Serve with the hot potatoes, meats and some pickles.
If you don't have a raclette machine, place the cheese in oven at 200°C grill position for 5 minutes in a gratin dish.
- Camille C, Créatrice de recettes
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 1225 cal. |
| Fat | 75 g |
| Carbohydrates | 51 g |
| Protein | 93 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Raclette" contains 1225 Energy, 75 g of Fat, 51 g of Carbohydrates, 93 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
D Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
Scores computed by
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