Name: Cheesy Swiss bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Swiss
Ingredients: 1kg floury potato 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

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Cheesy Swiss bake

Cheesy Swiss bake

Cathryn Evans

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.4 out of 5.39 ratingsRate

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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

Freezable

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Appleberry mulled wine

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Ingredients

Nutrition

Units:

MetricUS

1kg floury potato

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

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Nutrition: per serving

kcal889
fat60g
saturates34g
carbs46g
sugars0g
fibre4g
protein38g
salt3.57g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2006

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A star rating of 4.4 out of 5.39 ratings

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