Raclette Alpine Bake
Raclette Alpine Bake



  • 1kg potatoes, cut into bite-sized pieces
  • Knob of butter
  • 1 chopped onion
  • 200g smoky bacon, chopped
  • 125ml white wine
  • 142ml pot of heavy cream
  • 350g grated raclette cheese (or similar)
  • ½ tsp smoked paprika
  • Preheat the oven to 200C, and boil the potatoes for 5 mins in salted water, then drain and tip into a mixing bowl. Melt the butter in a saucepan and gently fry the onion to soften. Chuck in the bacon pieces, cook for 5 mins, then mix the bacon and onion with the potatoes in the bowl.
  • Stir in the cream, wine, most of the raclette, and a pinch of paprika. Season liberally, mix together, then spread all over a deep buttered baking dish. Sprinkle with the rest of the cheese, cover with foil, and bake for 25 mins. Remove the foil and sprinkle with more paprika, and bake uncovered for another 20 mins. Serve immediately.
45 mins
4 serving

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