1kg floury potatoes, cut into bite-sized chunks
Large knob of butter
1 onion, chopped
200g smoked bacon, cut into small pieces
125ml dry white wine
142ml pot double cream
350g raclette cheese, grated (can also use Gruyer, Reblochon, Gouda, Emmental, Monterey Jack)
1 tsp smoked paprika
Heat oven to 200C/gas 6. 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 mins. 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 (30cm long x 4cm deep) buttered baking dish.
Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown and bubbling. Serve immediately with a salad accompaniment.