This wonderfully stuffed bread was invented by the famous French baker Richard Bertinet based on the Swiss dish raclette, where bread and potatoes are poured with cheese melted in a special raclette machine and served with meat delicacies. No special devices are needed for this recipe, the oven is enough. But Swiss cheese, which is also called raclette, would be nice. Although you can make it from any kind of cheese to your taste – you just need them to melt well. Try, for example, mixing young cheese, sharp cheese and hard aged.Bread baked with cheese, bacon and potatoes
To make bread for 4 to 6 servings you need:
1 loaf of white bread (300 g)
300 gr boiled potatoes
2 stalks of leeks (white part + 10 cm of tender green part) or 3 medium-sized bulbs (300 g)
200 g bacon
300 g grated well-melted cheese, various kinds are possible
50 g of young spinach
50 ml olive oil, extra oil for serving
salt, freshly ground black pepper
Cut the bread into slices, without cutting it all the way through, about 2 cm. You should have an accordion shape.
Slice the potatoes into rounds. Thinly slice the onion. Finely slice 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 spinach leaves. Sprinkle with cheese. Wrap in parchment, then in foil.
Bake the bread in a preheated 200°C oven for 20-25 minutes. Before serving, unwrap and generously drizzle with olive oil.Step 5.
Ideal young cheeses for this bread are mozzarella or suluguni. Hard aged – parmesan, gruyere. Sharp, savory – mold cheese (Camembert, Brie, blue cheese).