Raclette Gratin

Raclette is an amazing, strong smelling cheese we have here in France. It is famous for the being the cheese used for 'a Raclette', which is a meal named after the cheese. It is a very social dinner, immensely popular for gatherings between family or friends. Having 'a Raclette requires a Raclette machine which is a plug in cooking device that the diners use to melt their cheese using little triangle or square trays. You place boiled potatoes, charcuterie & cornichons on your place and prepare a little bite contain a little of each ingredient. Then you pour over your melted cheese. It is simply divine and the most popular way that Raclette cheese is eaten here in France. However, I wanted to see how it would be as a topping for a gratin & I was delighted by the results. The sweetness of the caramelised onions go ever so well with the punchy flavours of the cheese. You can, of course, make this recipe using other types of cheese such as mozzarella or cheddar. This dish is perfect accompanied by a fresh lettuce salad.

4 Servings

Ingredients:

2 tbsp olive oil

2 tbsp butter

1 yellow onion, finely sliced

1 red onion, finely sliced

1 tbsp red wine vinegar

2 tbsp sugar

200gr bacon lardons

300gr pasta shells

20cl liquid cream

6 slices of Raclette cheese (or however many pieces required to cover the surface of the tray)

S&P

Instructions:

Heat your oven to 180c for fan assisted ovens & 200c for traditional ovens

Melt the butter with the olive oil in a pot over low heat.

Place a pot of water to bowl with a generous pinch of salt. Once boiling, cook your pasta shells according to the al dente instructions on the packaging.

Add the onions & cook on low heat for 10 minutes, stirring regularly.

Raise the heat to medium heat & add the vinegar & sugar.

Stir regularly for 1-2 minutes while the sugar caramelises the onion, then set aside.

Fry the lardons until crispy & set aside on a plate lined with kitchen paper towels to drain the grease.

By this time your pasta should be cooked & drained.

In a large bowl, combine your pasta with the cream, onions & lardons.

Season with salt & pepper & mix well before pouring into a baking tray.

Layer the Raclette cheese over the top & bake for 20 minutes or until the cheese has melted.

Enjoy!