Cheesy Swiss Bake Recipe #356148
A hearty Alpine-style bake with rich cheese and smoky bacon – ideal after a day on the slopes…or just a walk round the park
by English_Rose
1¼ hours | 20 min prep
SERVES 4
- 2 lbs floury potatoes, cut into bite-sized chunks
- 1/2 ounce butter
- 1 onion, chopped
- 7 ounces smoked bacon, cut into small pieces
- 1/2 cup dry white wine
- 2/3 cup heavy cream
- 12 ounces gruyere, grated
- 1/2 teaspoon smoked paprika
- Heat oven to 400°F
- In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
- Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 minutes Mix the bacon and onion with the potatoes in the bowl.
- Stir in the wine, cream, most of the cheese and a little paprika.
- Season and mix together, then spread over a large (12in long x 2in deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 minutes Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.
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5 stars