Cheesy Swiss bake

Prep: 20 mins Cook: 45 mins

Easy

Serves 4
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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal889
  • fat60g
  • saturates34g
  • carbs46g
  • sugars0g
  • fibre4g
  • protein38g
  • salt3.57g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg floury potato, cut into bite-sized chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (48)

janmclennan's picture

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

lindada's picture
5

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!

sohailmohsin's picture

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

jykseo's picture

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

helenmiller's picture
4

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.

henthorne's picture

Sounds great will definitly try it.

crazyfox's picture

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.

purpleflufff's picture
3

lovely comforting winter food.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…