Raclette with smoked bacon and fine herb salad
The ultimate comfort dish.
1/2 1kg small bintje potatoes, scrubbed
100 ml olive oil
1 onion, thinly sliced
200 gm smoked bacon, cut into lardons
2 tbsp thyme, plus extra to serve
400 gm raclette, thinly sliced (see note)
To serve: cornichons and pickled onions
Fine herb salad
1 cup (loosely packed) micro herbs, such as cress
½ cup (loosely packed) each dill, flat-leaf parsley and chives
2 tbsp each lemon juice and extra-virgin olive oil
1. Cook potatoes in boiling salted water until tender (25-35 minutes), drain, cool slightly, peel, coarsely chop and set aside.
2. Meanwhile, heat half the olive oil in a frying pan over medium heat, add onion and bacon, sauté until onion is tender (10-12 minutes). Remove from pan, set aside, keep warm. Wipe pan clean, increase heat to high, add remaining oil and fry potato in batches until golden and crisp (3-5 minutes).
Meanwhile, preheat grill to high heat.
Combine potato, onion mixture and thyme in a 2-litre shallow ovenproof serving bowl, scatter with raclette, season to taste and grill until golden and bubbling (3-5 minutes).
3. Meanwhile, for the fine herb salad, combine herbs in a bowl, set aside. Whisk lemon juice and extra-virgin olive oil together in a separate bowl, season to taste and gently toss through salad.
Serve with hot raclette, cornichons and pickled onions.
*Note: Look out for the Heidi Farm Raclette in our 2018 cheese packs.
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