raclette
UK[raˈklɛt]US[rɑːˈklɛt]
n
A Swiss dish of melted cheese, typically scraped onto a plate of boiled potatoes, pickled onions, and gherkins as it melts.
n
The type of cheese, similar to Gruyère, used to make this dish.
Etymology
The word 'raclette' is a direct borrowing from Swiss French, entering English in the mid-20th century as the dish gained international popularity. In its source language, it is a noun derived from the verb 'racler' (to scrape), referring to the traditional method of scraping the melted cheese onto the plate. The ultimate origin of 'racler' is the Vulgar Latin 'rasclare', a frequentative form of the Latin 'radere' (to scrape, to shave), which itself stems from the Proto-Indo-European root 'red-' (to scrape, to gnaw). Thus, the culinary term 'raclette' preserves a direct and vivid link to the physical action central to its preparation.
Analysis
This word is a loanword from Swiss French. It is not productively segmented into meaningful morphemes in English. The French source is derived from the verb 'racler', meaning 'to scrape'.
Examples
We spent the evening enjoying a traditional raclette with friends.
The key to a good raclette is using a high-quality, semi-hard cheese.
The restaurant specializes in Swiss fondue and raclette.