My old and trusty article about Fondue and Raclette okeee,the emphasis is on Fondue but it may still be helpful to some.
http://sylvssilverspoonreturns.blogspot.com/2010/11/fondue-and-raclette.html
Lets put it that way...purists would want on their plate just the molten cheese,a jacket potato silvers skin onions and a pickled gherkin, some nutmeg,pepper and paprika to season.
I love he new grills with the hot stone/grillplate on top..then sky is basically your limit because you can mix and match what ever you fancy it's also great for fussy eaters..b.e. one of my friends can't stand cheese at all but her hubby loves it...so i make sure i have a selection of cut meats and veges for her to grill on top of the stone,whilst her hubby indulges himself on the 'lower floor' on cheese .
So some ideas for toppings on the cheese itself:
Veges: halved cherry tomatoes,zuchetti slices,onion rings, garlic slivers,diced bell peppers, peperoncini or chilies,finely cut rings of leek,my fave diced fresh ginger, sliced champignon mushrooms, chanterelles mushrooms fresh or pickled, pickled green peppercorns,broccoli and cauliflower precooked and torn into little flowerlets etc
Fruits: fresh or canned ...pears, pineapples, peaches,grapes........
meat: slivers of streaky bacon, cured ham, small meatballs,(non-meat) quartered falafel ...........
Pickles: Gherkins,silver skin onions,pepperballs, mini sweetcorn,borretana onions ( pickled in red vinegar),chanterelles mushrooms,jalapenos or chilies,drained sundried tomates ( they are in oil and this would be to heavy as the cheese is quite fat already),sushi ginger ( if the fresh one is too hot)
Seasonings: pepper, nutmeg,paprika, are the basics and are also what the prefab mixes contain..but then .........also cayenne pepper,dried chili flakes,curry hot and mild, different herbs dried or fresh, dried onion or garlic powder ( for those who can't eat the fresh )..orange or lemon seasoned pepper mix....
You see , you basically can't go wrong, there is so much that can be added to a fun version or you can keep it simple and plain for purists as described above.
.......and my all time personal favourite to smear on top of raclette,in migros there is a chili -garlic sauce on the asian stuff aisle.....yummy and hot
Oh and prepare enough potatoes ...left over spuds can then be worked into hash browns, roesti, potato salad etcetc
HTH
sylv