Cheesy Swiss bake

Contains pork – recipe is for non-Muslims only
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

Prep:20 mins
Cook:45 mins

Serves 4
Easy

Nutrition per serving

kcal 889
fat 60g
saturates 34g
carbs 46g
sugars 0g
fibre 4g
protein 38g
salt 3.57g

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

Tip

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.

Method

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.