Creamy potato casserole with raclette

Name: Creamy potato casserole with raclette
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1.25 kg Potatoes (e.g. La Ratte); 3 baby onions; 200 g streaky smoked bacon; 2 TABLESPOONS Butter; 7-10 Tbsp salt, pepper; 1⁄4 l dry white wine; 150 g Fresh cream; 250 g Raclette (in slices); 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1.25 kg Potatoes (e.g. La Ratte)
3 baby onions
200 g streaky smoked bacon
2 TABLESPOONS Butter
7-10 Tbsp salt, pepper
1⁄4 l dry white wine
150 g Fresh cream
250 g Raclette (in slices)
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes. In the meantime peel onions and cut them into thin rings. Dice bacon finely.
2
Drain the potatoes, rinse and peel. Cut potatoes into slices. Heat butter in a flat roasting pan. Fry bacon cubes in it until crispy. Add onions and fry until golden brown, turning.
3
Mix in the potatoes and fry for about 5 minutes, turning. Season with salt and pepper. Add wine and simmer for 5 minutes. Stir in crème fraîche.
4
Spread cheese slices evenly on the potato mixture. Cover the roaster with a lid or aluminium foil and bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes until the cheese has melted.
5
Then mix the melted cheese into the potatoes and bake the casserole open at the same temperature for another 15-18 minutes until golden brown.