50g Butter
1 Onion peeled and roughly chopped
200g Pancetta
1 Clove garlic peeled
Large pinch of Thyme
125ml White Wine
200ml JUST MILK Semi Skimmed
100ml Double Cream
1kg Par boiled rough chopped potatoes
250g Entremont Raclette and Reblochon cheese
50g Entremont Raclette (for topping)
Salt and Pepper


1. Melt the butter in a large frying pan
2. Fry the onion gently until soft
3. Add the Pancetta, garlic clove and Thyme
4. Season and cook for 5 minutes
5. Add the white wine and the double cream and cook for a further 5 minutes
6. Add the potatoes and small pieces of the cheese and mix into the sauce
7. Pour into a baking tray
8. Top with small pieces of the Entremont Raclette
9. Bake at 200℃ for 30 mins or until brown
10. Serve with a green salad, some tomatoes and pickles and crusty bread


Prep time (mins)

Cooking time (mins)


 0044 1895 914344


26-28 Hammersmith Grove,
London, W6 7BA