Croque raclette

Croque raclette

Total: 2 hr 45 Min. | Active: 30 Min.
Nutritional value / person: 440 kcal
, Fat: 25 g
, Carbohydrate: 31 g
, Protein: 21 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:

Betty Bossi Koch-Center

Pickled red cabbage

200 g red cabbage, very thinly sliced
1 ½ dl apple vinegar
1 ½ dl water
1 tsp sugar
1 tsp salt
¼ tsp fennel seeds

Béchamel sauce

1 tbsp butter
1 tbsp white flour
2 ½ dl milk
¼ tsp nutmeg
¼ tsp salt
a little pepper


8 slices toast bread
200 g raclette cheese, coarsely grated

To bake

2 tbsp fried onions
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How it's done

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Pickled red cabbage

Place the cabbage in a bowl. Bring the vinegar to the boil along with the water, sugar, salt and fennel seeds, pour over the cabbage, leave the cabbage to cool in the liquid, cover and chill for at least 2 hrs.

Béchamel sauce

Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in the milk all at once, bring to the boil while stirring, reduce the heat and simmer for approx. 10 mins., season and allow to cool slightly.


Spread half of the béchamel sauce over 4 slices of toast bread, top with ¾ of the cheese. Remove the cabbage from the pickling liquid, squeeze thoroughly, spread half on top of the cheese. Set aside the remainder of the cabbage. Place the remaining slices of toast bread on top, press down gently, transfer to a baking tray lined with baking paper. Top with the remainder of the béchamel sauce and cheese.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C. Top with the fried onions and return to the oven for approx. 5 mins. Serve with the reserved cabbage.

Good to know
Tip: Prepare the cabbage 2 days in advance and leave in the pickling liquid in the fridge.

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