Cheesy Swiss bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1kg floury potatocut into bite-sized chunks
- knob of butter
- 1 onionchopped
- 200g smoked baconcut into small pieces
- 125ml dry white wine
- 142ml pot double cream
- 350g raclette cheesegrated
- ½ tsp smoked paprika
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.
