Raclette with Lardons

Serves 4-6


  • 12oz Double Smoked or Smoky Paprika Lardons
  • 1lb Raclette cheese, grated
  • 3 lbs yukon gold creamer potatoes
  • 1/4 cup equal parts chives, parsley and tarragon, finely chopped
  • 4 tablespoons butter
  • Salt & pepper
  • 2-3 tablespoons extra virgin olive oil
  • 15-20 cornichons


  1. Bring a large pot of heavily salted water to boil
  2. Add potatoes whole and cook until tender, about 30 minutes
  3. While potatoes are cooking, grate the cheese
  4. Finely chop chives, tarragon and parsley and mix to combine
  5. Cut butter into cubes
  6. Cook lardons according to The Baconers’ secret method and set aside
  7. Once potatoes are tender, drain in a colander and let sit for a few minutes to dry. Transfer potatoes back to a bowl, add butter, olive and toss
  8. Add a dash of vinegar, salt and pepper to taste
  9. Roughly break up potatoes with a stiff spatula or wooden spoon
  10. Transfer to an oven proof Casserole dish
  11. Sprinkle herb mixture on top and reserve the rest for table garnish
  12. Generously cover with grated cheese
  13. Place under broiler until cheese is melted and bubbling
  14. Remove from oven, top with cornichons and lardons
  15. Serve immediately

Raclette with lardons


Raclette with lardons





The Baconer Hand cut smoky paprika lardons