Bacon and Potato Raclette


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Raclette is both a semi-firm cow’s milk cheese and a dish that hails from France and Switzerland. The raclette cheese is heated until melted (use your broiler or a raclette grill) then scraped onto a diner’s plate and served with pickled vegetables, boiled potatoes, and cured meat. I like to push the envelope and cook my potatoes in butter and bacon fat, not water, for an extra level of richness. My cured meat of choice is bacon, of course.


  • 1 tablespoon canola oil
  • 8 ounces (225 g) slab bacon, cut into lardons
  • 1 tablespoon unsalted butter
  • 12 Brussels sprouts, trimmed cut in half
  • 8 ounces (225 g) Confited Potatoes
  • 1 pound (455 g) raclette cheese
  • 1 (14-ounce/400-g) jar cornichons, drained


In a large sauté pan, heat the oil and bacon over medium heat and cook until golden brown and crispy, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Return the pan to the heat, add the butter to the rendered fat, and cook until it begins to shimmer. Add the Brussels sprouts, cut-side down, and cook until golden brown, about 5 minutes. Turn over and continue cooking until just cooked through, about 5 minutes longer. Transfer the sprouts to the plate with the bacon. Set aside.

Add the potatoes to the pan, cut-side down, and cook until golden brown, about 5 minutes. Turn over and cook until just warmed through, about 2 minutes longer.

Preheat the broiler. Slice the raclette into -inch (3-mm) slices and lay them flat across a large cast-iron pan or a baking sheet lined with foil. Place the pan under the broiler and cook until very soft and golden brown on top, 2 to 4 minutes, depending on the heat of your broiler.

Arrange the potatoes, bacon, and Brussels sprouts on a platter, and slide the cheese on top. Serve with the cornichons on the side.