A tabletop electric appliance for the Alpine meal of melted raclette cheese. Slices of cheese are set in small individual trays, called coupelles, that slide under a heating element until bubbling, then scraped over boiled potatoes, cured meats, gherkins and pickled onions on each diner's plate. Most models carry a grill or stone plate on top for cooking vegetables, meat and shrimp at the same time, which is the raclette-grill combination the name describes.
The traditional method heats a half wheel of cheese in front of a fire and scrapes the melted face onto the plate; restaurants still use a heater that holds the wheel. The home grill makes it a leisurely group dinner, with everyone melting their own cheese at the table.