Perfect after a day in the cold, this dish is simple to prepare and can be made from leftover boiled or roasted potatoes. The beauty is the base recipe can be adapted to what you have in the fridge or cupboard and extra cheese added. Best served piping hot with green salad and a glass of cold Riesling.
Portion size4 servings
Pre-heat the oven to 385 F. Start by peeling and cutting the potatoes into bite sized chunks. Cook in boiling water for around 15 minutes until the point of a knife goes smoothly into the centre. Drain and set aside. Although packet bacon works well, ask at the deli counter for uncut back bacon which can be cut into thick match-like strips which work really well in this dish. In any case, cut into chunks and gently fry to begin to brown the fat, then drain on kitchen paper. Slice the onion and gently fry until slightly translucent then drain on kitchen paper. In an oven-proof dish, mix the potatoes, bacon and onion then pour over the cream. Season, add the thyme then gently mix. Slice the Migneron de Charlevoix and then layer with the raclette cheese on top then cook in the oven for 25 minutes or until the cheese melts and turns golden brown.