- 1kg floury potato, cut into bite-sized chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g smoked bacon, cut into small pieces
- 125ml dry white wine
- 142ml pot double cream
- 350g raclette cheese, grated
- ½ tsp smoked paprika
Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.
With a different cheese
Raclette is a traditional semi-soft Swiss cheese which is great for melting. It’s available in most large supermarkets, but if you can’t get hold of it, you could make this with gruyére, reblochon or taleggio instead.