Potato, bacon and raclette skillet gratin
- November 2015
- Serves 8
- Hands-on time 40 min
The epitome of comfort food, this hearty raclette cheese, potato and bacon number recipe warms the body and soul.
- 19.4g (8.6g saturated)
- 32g (4.3g sugars)
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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