Raclette Poutine on BBQ

There’s something about standing by the barbecue in the late afternoon – the smokiness curling up into the air, cheeks warm from the heat, and that faint buttery scent of melting cheese that just… hits a nerve, in the best possible way. This barbecue raclette poutine isn’t the kind of dish you plan weeks in advance. It’s the sort of recipe you decide on because the moment calls for something indulgent, gooey, crispy, and just a little dramatic. And then, when you pull it off the grill – cheese bubbling lazily over golden fries, flecks of chive catching the sunlight – well, you’ll understand why I keep going back to it, again and again.

Why You’ll Crave It

• It pairs the gooey richness of real raclette with crispy, barbecue-charred fries – that contrast is kind of magical.
• You can freestyle the toppings depending on your mood or fridge situation (leftover mushrooms, fresh herbs, even BBQ short rib if you’re lucky).
• No oven needed – it all happens right on the grill, which makes it feel a little extra fun, like cooking with fire in the best way.
• Satisfies both the cheese-lover and the comfort food purist in one shot.

The first time I made this, my brother hovered so close to the grill he nearly fogged it up. He said it smelled like “camping meets a French bistro.” I’ll take that as a win.

What You’ll Need

• 4 large russet potatoes: peeled if you like ’em tidy (I leave the skins on), cut into fat fries or hearty wedges
• 2 cups of cheese curds: soft and squeaky – they melt a little but still keep their bite
• 200 grams of raclette cheese: sliced thin so it melts fast and smooth over the hot fries
• 1 cup of beef gravy: hot and ready, either homemade or a really reliable store-bought one that actually tastes like beef
• Fresh chives: chopped roughly – just enough to brighten up that richness with a little sharp green bite

Easy How-To

Get the barbecue going

Preheat your grill to medium-high. I usually let ours heat up for a good 10 minutes so everything cooks evenly – hot and steady is what you want here.

Prep the fries

Toss your cut potatoes with some good olive oil, salt, and pepper. Spread them out over a grill basket or cast iron pan – anything that keeps them from slipping through the grates really – and get them crisping.

Grill until golden

Let the fries cook, turning now and then, for about 15 minutes. Patience helps here, since you want those edges crunchy and deep golden, not just soft.

Time for the cheese

Once the fries look properly fried-ish (you know, that chip shop brown), scatter the cheese curds over top. Follow with thin slices of raclette. Close the grill lid to trap the heat and wait just long enough for it to turn into a melty, irresistible layer… 3 or 4 minutes usually does it.

Finish & feast

Pour the hot gravy over everything (I like spooning it on gently so you don’t flood the fries). Top with chives and serve right off the grill while everything’s molten and the cheese strings stretch just right. One warning: you’ll want more than you think.

Good to Know

• If your raclette gets too melty and starts to disappear into the fries… that’s actually a good thing.
• Aged raclette smells strong before it cooks. Don’t panic – it mellows out once hot, trust me.
• I once grilled this in the rain under an umbrella. Worth it. Still tasted like summer.

Serving Ideas

• Serve with a crisp salad on the side – something vinegary and fresh like arugula and radish to balance the richness.
• Pair with cold beer or dry white wine (Sauvignon Blanc loves melted cheese).
• If serving for a crowd, double everything and pile it all in one big skillet right on the table.

Top Tricks

• Use a cast iron skillet for extra crisp control – it retains heat better on the grill, so fries cook beautifully and the cheese browns a bit at the edges.. oh wow.
• If using store-bought gravy, heat it with a splash of balsamic vinegar or roasted garlic for more depth.
• Pre-cut everything before grilling – once you’re at the barbecue, you want to focus on the fun part (melting cheese, obviously).

Frequently Asked Questions

Can I make this with store-bought frozen fries?

Yes, absolutely. Choose thicker cut fries and grill them in a grill-safe basket until crisp before adding your cheese layers. Fewer variables, just still delicious.

Is raclette cheese easy to find?

Larger stores or cheese shops usually carry it. If not, try Gruyère or even Fontina. They’re not identical, but they’ll melt well and taste lovely grilled.

Can I make this vegetarian-friendly?

Yes – just swap the beef gravy for a rich mushroom or veggie version, and skip any meat toppings. The cheese still shines beautifully.

Do I have to melt the cheese on the grill?

Not strictly. You can melt it under a broiler in a pinch, but honestly something about the barbecue gives it that slightly smoky hint that makes all the difference.

Conclusion

This isn’t the kind of meal you make every day – and honestly, that’s what makes it so joyful. Barbecue raclette poutine is messy and bold, a little unexpected, and completely comforting. Whether you’re grilling for friends or just treating yourself after a long week, it brings a kind of warmth that sticks with you. And oh – that first bite with the melted cheese and hot gravy? It’s the kind of food memory that lingers.

More recipes suggestions and combination

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Grilled Vegetable Skewers

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Cheesy Garlic Bread

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Spicy Chicken Tacos

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Caprese Salad Skewers

Cold, fresh, and fast. Drizzle with balsamic and take outside – they make a nice snack for while everything else grills.