- 4 Yukon gold potatoes (about 1 3/4 pounds)
- 8 ounces (2 sticks) unsalted butter
- 3 1/2 ounces thick-cut bacon, cut into 1-inch pieces
- 8 ounces onions, finely chopped
- 1 pound leeks, white and light green parts only, split lengthwise, washed well, and thinly sliced
- 1 pound tart apples, peeled, quartered, and sliced
- Salt and freshly ground black pepper to taste Pinch of ground nutmeg
- 1 pound puff pastry, defrosted according to package instructions
- 10 ounces Gomser cheese (raclette cheese)
- 1 large egg, beaten
Recipe by Clifford Wright
Around 1836, when cholera made its way into Switzerland, rather than leaving the house and risking infection, when it came to preparing meals people made do with what they had on hand – typically, apples, pears, potatoes, onions, leeks, raclette cheese and a specific type of local bacon and the ingredients to whip up a pastry crust.
1. Place the potatoes in a pot full of water, bring to a boil over medium heat, then cook until a skewer glides easily into the center, about 40 minutes in all. Remove the potatoes, peel, cut into quarters, slice, and set aside.
2. In a large flameproof casserole, cook the bacon until slightly crispy, about 10 minutes. Add the onions and leeks and cook, stirring, until softened and slightly caramelized, about 20 minutes. Add the apples and cook, stirring, for 5 minutes. Season with salt, pepper, and nutmeg.
3. Preheat the oven to 400 degrees F. Roll out two-thirds of the puff pastry dough to fit into a 9-inch diameter deep-dish pie pan. Spread half the onion mixture over the dough and top with half of the potatoes and then half the cheese. Cover the cheese with the remaining filling in the same order. Roll out the remaining puff pastry and cover the filling with it. Score in several places and brush with the beaten egg. Bake until golden brown, about 35 minutes. Serve hot.
Makes 8 to 10 servings.