Potato, bacon and raclette skillet gratin

Ingredients

1.2kg waxy potatoes (such as charlotte), roughly chopped
Glug sunflower oil
250g British free-range, dry- cured, smoked streaky bacon rashers, cut into thirds (see tip)
2 large onions, finely sliced
4 garlic cloves, crushed
4 fresh thyme sprigs
250ml dry cider
250g raclette, sliced (see tip)
Bitter leaves and pickles to serve

Ingredients

1.2kg waxy potatoes (such as charlotte), roughly chopped
Glug sunflower oil
250g British free-range, dry- cured, smoked streaky bacon rashers, cut into thirds (see tip)
2 large onions, finely sliced
4 garlic cloves, crushed
4 fresh thyme sprigs
250ml dry cider
250g raclette, sliced (see tip)
Bitter leaves and pickles to serve

Method

Cook the potatoes in a large pan of boiling water for 10 minutes until not quite done. Drain and set aside.
Heat a glug of sunflower oil in a large ovenproof skillet or sauté pan and, when hot, add the bacon. Cook over a medium-high heat, tossing often, until crisp and cooked through. Remove the bacon to a plate with a slotted spoon, then add the onions to the pan. Cook for 8-10 minutes, stirring constantly, until softened and browned slightly around the edges. Turn the heat down a bit, add the garlic and thyme, and cook until fragrant. Pour in the cider, turn the heat up and bubble until the liquid has almost evaporated. Remove the onions with the slotted spoon and add to the plate with the bacon.
If you need to, add a little more oil to the pan. Turn up the heat, add the potatoes and fry, without moving, for 2-3 minutes until coloured on one side. Toss and repeat until golden all over (see Make Ahead).
Heat the grill to medium-high. Return the bacon and onions to the pan, toss everything together and season with a little salt. Lay over the slices of raclette, put the pan under the grill and cook until the cheese is melted and bubbling, and the edges are nicely browned. Serve with a bitter salad tossed with a sharp dressing, and pickles.

Method

Cook the potatoes in a large pan of boiling water for 10 minutes until not quite done. Drain and set aside.
Heat a glug of sunflower oil in a large ovenproof skillet or sauté pan and, when hot, add the bacon. Cook over a medium-high heat, tossing often, until crisp and cooked through. Remove the bacon to a plate with a slotted spoon, then add the onions to the pan. Cook for 8-10 minutes, stirring constantly, until softened and browned slightly around the edges. Turn the heat down a bit, add the garlic and thyme, and cook until fragrant. Pour in the cider, turn the heat up and bubble until the liquid has almost evaporated. Remove the onions with the slotted spoon and add to the plate with the bacon.
If you need to, add a little more oil to the pan. Turn up the heat, add the potatoes and fry, without moving, for 2-3 minutes until coloured on one side. Toss and repeat until golden all over (see Make Ahead).
Heat the grill to medium-high. Return the bacon and onions to the pan, toss everything together and season with a little salt. Lay over the slices of raclette, put the pan under the grill and cook until the cheese is melted and bubbling, and the edges are nicely browned. Serve with a bitter salad tossed with a sharp dressing, and pickles.

delicious. tips

Buy the best bacon you can and look for raclette cut from the whole cheese at a specialist shop (it’s better than the pre-packaged stuff). If you can’t find fresh-cut, use a mixture of ready- sliced raclette and gruyère instead.
Make up to the end of step 3, cool, then freeze in bags for up to 1 month. Defrost thoroughly, tip into the skillet or baking tray and cover with foil. Warm through in a 180°C/160°C fan/gas 4 oven for 20 minutes, then top with the raclette and grill as in the recipe.

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