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Raclette with smoked bacon and fine herb salad

You'll need

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


  • 01
  • Cook potatoes in boiling salted water until tender (25-35 minutes), drain, cool slightly, peel, coarsely chop and set aside.
  • 02
  • 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).
  • 03
  • Meanwhile, for 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 Raclette is a semi-hard cheese available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2010

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