It feels like a perfect day to post this dish since my wife and I just got back from an incredible hut to hut hike in Switzerland. We wound up hiking a ton of miles, gaining over 30,000 ft of elevation, and seeing 34 Steinbock and 36 Marmots! Oh, and we ate so well. So much cheese, so much Rösti…and we even had a few nights of Raclette Smothered Rösti. So, now that we’re back, it felt like a perfect time to write up the recipe for this Spätzlipfanne we made a little while back!
The true inspiration for this meal came from a trip to Wegmans, where we found Smoked Raclette in the cheesemonger’s stand! Naturally, we weren’t going to leave the store without it…so we bought a wedge (along with other groceries we needed) and headed home to the kitchen lab! From there, we concocted a Veggie and Bacon infused Spatzli dish and then turned our attention to the feature cheese! This dish would work really well with a non-smoked raclette as well, so if you don’t have access to this particular twist on Raclette, don’t be discouraged!
Time: 60 Minutes
Ingredients:
- Spätzli. We suggest using Classic, Sweet Potato, or Spinach for this one. You can either make ahead of time or while your other ingredients cook.
- Bacon
- Swiss Chard
- Shredded Carrot
- Onion
- 2 Tablespoons All Purpose Flour
- 1 Cup of Milk
- Smoked Raclette
- Raclette Seasoning
Method:
- Pour some water into a large pot, and start to heat the water so it’s boiling when you’re ready for it.
- Mix your Spätzli dough together (see links in the ingredients list), and set aside.
- Dice your onion. Then, chop your Swiss Chard, and set the leafy greens aside.
- Melt a little butter in a large pan. Add your onion and carrots.
- Slice your bacon into ribbons, and add it to your pan as well. Stir to combine, and continue to cook until your onions turn opaque.
- Add your Swiss Chard, and stir to combine.
- As your veggies cook, cut some of your raclette into flat slices (one slice for each portion you plan to serve). Then, cut the rest of the raclette into cubes.
- When your water is boiling, transfer your Spätzli dough into a colandar with medium holes. Then, hold it over the water, and use a spatula to press your dough through the holes. Boil until it all becomes tender and floats.
- As your Spätzli cooks, sprinkle your all purpose flour over your veggies and bacon. Stir to fully incorporate.
- Slowly add your milk into your pan to thicken, and add your cubed raclette as well to add to your sauce.
- When your Spätzli is ready, drain the water, and add your veggies and bacon into the pot with your Spätzli. Stir to combine, and fully coat your ingredients. Cook until your sauce reaches your desired thickness.
- In small non-stick pans, place your raclette slices, and heat until they melt and start to bubble a little.
- Plate your Spätzli and veggies. Then, use a spatula to encourage your molten raclette atop your Spätzlipfanne.
- Sprinkle some raclette seasoning on top to finish everything off. Devour, and enjoy!
