1kgsmall bintje potatoes, scrubbed100 mlolive oil1onion, thinly sliced200 gmsmoked bacon, cut into lardons2 tbspthyme, plus extra to serve400 gmraclette, thinly sliced (see note)To serve:cornichons and pickled onionsFine herb salad1 cup (loosely packed)micro herbs, such as cress½ cup (loosely packed) eachdill, flat-leaf parsley and chives2 tbsp eachlemon juice and extra-virgin olive oil
Cook potatoes in boiling salted water until tender (25-35 minutes), drain, cool slightly, peel, coarsely chop and set aside.
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).
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.