Ingredients

  • 500g small waxy potatoes
  • 200g thick smoked bacon lardons
  • 2 onions, sliced
  • 3 cloves garlic, finely chopped
  • 6 sprigs thyme, leaves stripped
  • 200ml white wine
  • 8 stems cavalo nero, stalks removed
  • 250g raclette cheese

Steps

  1. Halve the potatoes lengthways and boil in a pan of salted water for 10 minutes, or until just cooked through then drain.
  2. Preheat the grill to 200c.
  3. Add a little oil to a skillet pan over a medium heat and add the potatoes. Fry, turning once or twice until crisp and golden all over then remove from the pan and set aside. Add a little more oil if necessary, followed by the bacon lardons and cook whilst turning regularly until golden and crisp, then remove with a slotted spoon and set aside with the potatoes.
  4. Add the onions to the skillet and cook for approx 10 minutes until softened but not too coloured.
  5. Tip in the garlic and thyme. Cook for just a few moments, before pouring in the white wine.
  6. Bring to the boil then add the cavalo nero.
  7. Leave to bubble away until the liquid has evaporated, then tip the bacon and potatoes back into the pan.
  8. Season then mix everything together and allow it all to heat up.
  9. Top with the sliced raclette cheese and pop under the grill for a few minutes until the cheese is melted and bubbling. Serve right away.