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

Recipe uploaded by

Cathryn Evans

 27 ratings

Recipe by Cathryn Evans

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 45 mins

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

• 

  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.

  

  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