Name: Raclette with smoked bacon and fine herb salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 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 micro herbs, such as cress (loosely packed); ½ cup each dill, flat-leaf parsley and chives (loosely packed); 2 tbsp each lemon juice and extra-virgin olive oil

Raclette with smoked bacon and fine herb salad

Australian Gourmet Traveller breakfast recipe for raclette with smoked bacon and fine herb salad.

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

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 micro herbs, such as cress (loosely packed)

½ cup each dill, flat-leaf parsley and chives (loosely packed)

2 tbsp each lemon juice and extra-virgin olive oil

Method

Main

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 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.