Raclettes with Potatoes,Sausage and Fennel

Raclettes with Potatoes,Sausage and Fennel
  • 3 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 12

    small new potatoes

  • 1/2 lb
    (225 g)

    canadian saint-paulin

  • 3

    hot or mild italian sausages, cooked

  • 1

    large fennel bulb, trimmed, sliced

  • 12

    small pickles or other pickled vegetables, to taste

  • dark sourdough rye bread


Preheat oven to 350°F /180°C.

Cook potatoes in boiling water for 12 to 15 minutes or until tender. Drain and set aside.

Thinly slice cheese and place in individual baking dishes.

Slice sausages thickly and put in a flat dish.

In the oven, bake cheese and sausages for about 10 minutes or until cheese melts and sausages are heated through.

Place cheese dishes on breadboards, surrounded with potatoes, sliced sausage, fennel and pickles.

Pass around plenty of sliced dark sourdough rye bread in a basket!

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007