"Raclette" is the name of the dish as a whole, but it is also the name of the cheese used. The cheese is rich, nutty and bold in flavor. When doing a raclette at home, most people will use a commercially-produced, pre-packaged cheese. This version is cut into slices that will fit into the raclette machines used to melt it. If you order raclette at a restaurant or at a market, they may melt the cheese directly off of the wheel. In both cases, the smell of the cheese is quite strong, and you are likely to smell of it after you leave.
Besides the cheese, the two most important things to have at a raclette are boiled potatoes and charcuterie (cured meats). There will also frequently be cornichons (small, sweet pickles) and pickled white onions. In my raclettes, we have also had glazed carrots, mushrooms, brussel sprouts and artichokes. You can add whatever food you would like, really! For example, I am vegetarian, so I have also had some raclettes with imitation bacon.
Though the French may argue against this fact, the origins of raclette are actually in Switzerland, where it was said that shepherds would melt cheese over fire to warm up in the chilly mountains. Raclette was gradually introduced to France -- likely due to those living on the shared border of the Alps -- and they have since claimed their own version. France is the creator of modern charcuterie and raclette is now considered a tradition.
As mentioned, the accompaniments can vary.
