DIY Raclette Kit


A tried and true winter favorite without the fuss of fancy equipment.

This kit is a hearty dinner for 2 or appetizer portion for 4 people. 

It features Reading, a raw cow milk cheese made by Spring Brook Farm in Vermont. This raclette-style cheese is made with Jersey cow milk sourced from two neighboring family-run farms. It is aged about 3 months and has a unique creamy texture balanced by nutty and grassy undertones. It is a semi-soft cheese making it ideal for melting with beautiful flavor complexity that brings extra magic to the farmers market vegetables we have sourced from some of our very best local farmers just for you. 

Lady Raclette kit inculdes: 

  • 1 pound Reading Raclette by Spring Brook Farm 
  • 1 1/2 pound Weiser Farm Fingerling Potatoes
  • 1/2 pound 2 Peas in a Pod Broccolini and Flowering Broccoli
  • 1/2 pound 2 Peas in a Pod Romanesco and Cauliflower 
  • Fresh Rosemary grown by Apricot Lane Farm
  • 3 oz Pickles (cornichon, cauliflower, mustard seeds)
  • Direction Card for easy at home fun! 

Optional Supplements : 

  • Olympia Provisions Kielbasa 
  • Olympia Provisions Frankfurters
  • La Quercia Sliced Americano Prosciutto 
  • Lady & Larder Sliced Salami of the Day 
  • Jar of Wilder Classic Mustard 


Step 1: Heat oven to 400 degrees. Wash potatoes, broccoli and cauliflower. Toss each vegetable lightly in oil of choice. Keep potatoes on separate sheet tray. Sprinkle rosemary in with potatoes. They will cook longer than the broccoli and cauliflower. Sprinkle all vegetables with kosher salt and cracked pepper. Roast potatoes 35-45 minutes and add broccoli and cauliflower tray to oven about half way through, as they will take only about 15-20 minutes to cook.

Step 2: Remove roasted vegetables from oven and place assortment on individual oven safe dishes for each person. Grate or Slice raclette over top. Turn broiler on. Place in oven and watch closely until golden and bubbly. Serve immediately with pickles. If you have cured meats or sausages, you can add those in with the vegetables before you melt cheese (we recommend cooking the sausage stove top either whole or sliced first). Serve with mustard and crusty bread on side if you have them. Pairs great with belgian-style beer and dry white or rosé wines. Cheers!

 Note: If you do not have broiler you can melt cheese in non-stick pan on stovetop and pour over roasted vegetables - take care to heat slowly :)