Here’s a decadent and savory treat: Raclette-Style Pie — inspired by the classic Swiss dish where warm, melty raclette cheese is scraped over potatoes, charcuterie, and pickles. This version wraps all those delicious flavors into a golden, buttery pie. It’s rich, gooey, and incredibly satisfying.
🧀🥔 Raclette-Style Pie
Servings: 6–8
Prep Time: 25 minutes
Bake Time: 35–40 minutes
Total Time: ~1 hour
📝 Ingredients
For the Filling:
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1½ lbs (about 700g) waxy potatoes (like Yukon Gold), boiled & sliced
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1 medium onion, thinly sliced and sautéed
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1 cup diced cooked bacon or chopped ham
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1–2 cups raclette cheese, sliced or cubed (or substitute with Gruyère, Fontina, or mild Swiss)
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¼ cup sour cream or crème fraîche (optional for extra creaminess)
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Salt and pepper to taste
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Optional: chopped cornichons or pickled onions for a tangy bite
For the Crust:
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1 sheet puff pastry or 2 shortcrust/pie doughs (top and bottom)
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1 egg (for egg wash)
👩🍳 Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C).
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Grease a pie dish or 9-inch tart pan.
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If using homemade dough, roll it out and press into the dish. Dock the bottom with a fork.
2. Assemble the Filling
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Layer in the sliced potatoes, caramelized onions, and diced bacon or ham.
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Dot with bits of raclette cheese and optional sour cream/crème fraîche.
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Season each layer lightly with salt and pepper.
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Add a few chopped cornichons or pickled onions if using.
3. Top & Seal
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Cover with second layer of pastry or fold over puff pastry edges to seal the top.
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Cut slits in the top to allow steam to escape.
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Brush with beaten egg for a golden crust.
4. Bake
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Bake for 35–40 minutes, or until golden brown and bubbling.
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Let cool for 10–15 minutes before slicing to help the cheese set slightly.
🥄 Serving Suggestions
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Serve with a green salad with Dijon vinaigrette for balance.
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Add extra pickles or a small bowl of mustard on the side for dipping.
🔄 Variations
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Vegetarian: Skip the bacon and add sautéed mushrooms or leeks.
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Mini Pies: Make individual hand pies or tartlets for a party.
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No Crust Version: Make it crustless like a gratin with layers baked in a casserole dish.
Would you like a gluten-free crust option or a sheet pan version for serving a crowd?