A potato, bacon & gruyère toastie sliced into two

Potato, bacon & gruyère toastie

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Prep: 10 mins Cook: 40 mins


Serves 1

Make the ultimate toastie with potato, gruyère and reblochon cheese, bacon lardons, sauerkraut and sourdough bread. This is easy comfort food at its best

Nutrition and extra info

Nutrition: Per serving

  • kcal864
  • fat59g
  • saturates32g
  • carbs46g
  • sugars3g
  • fibre4g
  • protein36g
  • salt3.9g
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  • 1 peeled potato



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

  • 50g bacon lardons
  • 2 slices of sourdough bread
  • 1 tbsp crème fraîche
  • pinch caraway seeds
  • 50g grated gruyère



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 2-3 tbsp sauerkraut



    A diet staple of Germany and much of Central Europe, this is finely sliced cabbage subjected to…

  • 25g sliced Reblochon or Camembert
  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Boil the potato for 20 mins, drain and leave to cool. Fry the bacon lardons in a non-stick pan until crisp, then drain on kitchen paper.

  2. Take the slices of sourdough bread and spread one with the crème fraîche, season and sprinkle with caraway seeds. Top with the grated gruyère and the lardons. Slice the potato over the top and cover with the sauerkraut, sliced reblochon or camembert, then close the sandwich with the other slice of bread.

  3. Fry the sandwich in the sunflower oil and butter for 3-4 mins on each side. Serve warm.

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