Raclette with herbs and garlic croutons

Raclette with herbs and garlic croutons

Total: 30 min. | Active: 30 min.
Nutritional value / people: 902 kcal
, Fat: 71 g
, Carbohydrate: 12 g
, Protein: 53 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ dl oil
1 bunch flat-leaf parsley, leaves torn off
1 bunch sage, leaves torn off


100 g toast bread
1 garlic clove, halved


800 g raclette cheese in slices (e.g. smoked)
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How it's done

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Heat the oil in a frying pan. Fry the parsley and sage in batches for approx. 30 secs. each, remove and drain on kitchen paper.


Rub the garlic into the slices of toast bread, cut into approx. 1 cm cubes. Heat the oil again in the same pan. Fry the bread cubes for approx. 10 mins. until crispy, drain on kitchen paper.


Place the cheese slices in the raclette pans and melt under a raclette grill for approx. 8 mins. Sprinkle the croutons and herbs on top prior to serving.

Good to know
Storage: Keep the croutons in an airtight container for approx. 2 weeks.

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