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Potatoes and Cheese from Bagnes

Ingredients

3 large potatoes
500g streaky bacon, cut cubes or lardon
12 slices raclette cheese
4 large onions, sliced
6 cloves garlic, sliced
60g duck fat
1 bay leaf
1 sprig fresh thyme
Sea salt

Cooking Method

  1. Wash the potatoes with the skin. Place them in a pot with cold water with some salt. Bring to a boil. Cook for 20 minutes. Remove potatoes from water and set aside.

  2. Sweat onions, garlic, bacon, bay leaf and thyme in duck fat for about 20 minutes or so until the onions caramelise.

  3. Transfer to a dish.

  4. Peel the potatoes, slice 3mm thick and place on top of the onions.

  5. Cover with raclette cheese and bake in the oven at 180°C until the cheese bubbles and browns a little.

  6. Serve with mixed green salad on the side.

Recipe by Ernst Huber, Huber's Butchery. Copyrights (C) Huber's Butchery

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