The famous French baker Richard Bertinet inspired by the Swiss speciality raclette, in which bread and potatoes are covered in cheese melted in a raclette latte machine and served with meat specialities. You don’t need any special equipment for this recipe – the oven is enough. A Swiss cheese, however, which is also called raclette, wouldn’t hurt. You can make it with any cheese you like, however, as long as it melts well. Try mixing young cheese, sharp cheese and hard aged cheese, for example.
1 loaf of white bread (300g)
300 g cooked potatoes
2 stalks of leeks (white part + 10 cm of tender green part) or 3 medium bulbs (300 g)
200 g bacon
300 g grated fine melted cheese, various types are possible
50 g juicy spinach
50 ml olive oil and oil for serving
freshly ground black pepper
Step by step recipe
Cutthe bread into slices without cutting all the way through, about 2 cm. You should have an accordion shape.
Cut the potatoes into circles. Thinly slice the onion. Finely chop the bacon.
Fry bacon with onion and olive oil, 5 minutes, salt and pepper.
“Stuff” the bread with the potatoes and onions and bacon (use all the oil from the pan). Add the spinach leaves. Sprinkle over the cheese. Wrap in parchment, then foil.
Bake the bread in a preheated 200°C oven for 20-25 mins. Just before serving, unwrap and drizzle generously
Ideal young cheeses for this bread are mozzarella or suluguni. Hard aged – parmesan, gruyere. Sharp, savory – molded cheese (Camembert, Brie, blue cheese).