Cheesy Swiss bake

Cheesy Swiss bake

A hearty Alpine-style bake with rich cheese and smoky bacon – ideal after a day on the slopes…or just a walk round the park

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 45 mins

Freezable

Method

  1. 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.
  2. 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.
  3. 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.
Try

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.

Per serving

889 kcalories, protein 38g, carbohydrate 46g, fat 60 g, saturated fat 34g, fibre 4g, salt 3.57 g

Recipe from Good Food magazine, January 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Girl Flower

    06 November 2007

    Girl Flower rated and commented on this recipe

    3 stars

    lovely comforting winter food.

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  • Binder photo crazyfox

    08 November 2007

    crazyfox commented on this recipe

    I've made this about three times so far. My kids love it! I don't add the wine (can't see the point, would you be able to taste it anyway?). I use any potatoes (not new tho'), bacon lardons, and emantaal cheese.

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  • Binder photo jasmine

    15 November 2007

    jasmine commented on this recipe

    Sounds great will definitly try it.

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  • Binder photo Stephanie

    03 December 2007

    Stephanie rated this recipe

    5 stars

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  • Binder photo H

    28 December 2007

    H rated and commented on this recipe

    4 stars

    I have made this a number of times but never with Raclette as I can't find it in the UK, lots available in the French Alps though! Used gruyére instead. I did add the wine but agree you don't notice it's there.

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  • Binder photo jykseo

    04 January 2008

    jykseo commented on this recipe

    yes you can find in the UK. I used to buy it at Waitrose all the time.

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  • Binder photo sohailmohsin

    11 January 2008

    sohailmohsin commented on this recipe

    Sorry, I can't say any thing about it before january

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  • Binder photo Erlik27

    22 January 2008

    Erlik27 commented on this recipe

    I make with gruyere - think it has more flavour. Although youy don't taste the wine as such, I have made it with and without and fin it superior with. The wine cuts the richness of the cheese and cream. A favourite!

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  • Binder photo Erlik27

    22 January 2008

    Erlik27 rated this recipe

    5 stars

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  • Binder photo Jan McLennan

    01 March 2008

    Jan McLennan commented on this recipe

    Another great recipe ***** No problem finding Raclette as it is readily available in my local Tesco in Scotland. The calories did worry me a little but who cares it was delicious Jan

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  • Binder photo kase

    05 April 2008

    kase commented on this recipe

    You can get good quality Swiss Raclette from Borough Market in London, Selfridges or Wholefoods.

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  • Binder photo JoeInnes

    20 May 2008

    JoeInnes rated and commented on this recipe

    4 stars

    Very tasty, but very very greasy. I didn't have paprika, I used oregano and rosemary instead. I also wouldn't bother greasing next time, it all just seemed to melt and congregate at the bottom.

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  • Binder photo Loveheart

    26 May 2008

    Loveheart commented on this recipe

    This was delicious... totally worth the calorfic content! Couldn't find any Raclette, but I live in place with no limes! Used Gruyere instead but will hunt out the Big Cheese......!

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  • Binder photo Donna

    01 July 2008

    Donna commented on this recipe

    I made this and it was really nice i did not use the dry white wine, but this was still really nice

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  • Binder photo regornotrub

    05 July 2008

    regornotrub commented on this recipe

    We have made this for years under the name tartaflete, if you aregoing to make the effort you really must use raclette, you can get it by going to any good delli and putting in an order, thats what we have to do on the Island, takes about 3 days, but it is so worth it.

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  • Binder photo EasyEater

    20 July 2008

    EasyEater rated and commented on this recipe

    4 stars

    This was so delicious! We couldn't find raclette so used gruyere instead but only used 200g as that is all we had. Leave it to rest for 10-15 mins as it's VERY hot!

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  • Binder photo nicola diamond

    23 July 2008

    nicola diamond rated and commented on this recipe

    5 stars

    Loved this recipe for Monday night tea.

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  • Binder photo MP Recipes

    21 August 2008

    MP Recipes rated this recipe

    4 stars

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  • Binder photo Caffeechino

    13 October 2008

    Caffeechino commented on this recipe

    I made this today and everyone loved it. I didn't have the right cheese so used cheddar which worked well and I didn't have to use as much. They are already requesting a repeat.

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  • Binder photo Keiblob

    03 November 2008

    Keiblob rated and commented on this recipe

    4 stars

    Great recipe, simple and delicious. I used a raclette-type cheese that I picked up at a french market and it still worked very well. I wasn't sure what would go with this and so just served it with a simple salad. Does anyone have any ideas as to what to serve this with?

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 45 mins

Freezable

Ingredients

  • 1kg floury potatoes , cut into bite-sized chunks
  • knob of butter
  • 1 onion , chopped
  • 200g smoked bacon , cut into small pieces
  • 125ml dry white wine
  • 142ml pot double cream
  • 350g raclette cheese , grated
  • ½ tsp smoked paprika
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Per serving

889 kcalories, protein 38g, carbohydrate 46g, fat 60 g, saturated fat 34g, fibre 4g, salt 3.57 g

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