Bacon and Potato Raclette

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.