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Raclette Gratin
Introduction from Manon Lagrève
A twist on the classic way of eating raclette that means you can still enjoy the delicious taste of the Alps even if you don’t have a raclette machine. Raclette is easy to freeze so I often bring some back from France, or you can usually buy it at your local cheesemonger.
Ingredients
Method
Preheat the oven to 200°C fan (425°F).
Fry the lardons in a frying pan over a medium heat for about 5 minutes until golden, then add the onions and garlic. Deglaze with the wine and simmer for a few minutes to cook off the alcohol.
Layer a third of the potatoes in a large baking dish, season with salt and pepper and top with a third of the lardons and onions and a third of the cheese, then drizzle with some of the cream. Repeat with the rest of the ingredients, finishing with the cheese.
Cover with foil and cook in the oven for 30 minutes, then remove the foil and cook for a further 20 minutes until golden on top and the potatoes are fully cooked.
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