The potato rounds gratinéed with raclette and bacon recipe from Juveniles in Paris is a good raclette and potatoes recipe. Combine the Swiss melting cheese with boiled new potatoes and fried slab bacon, season with cayenne pepper, and garnish with chives for a flavorful dish that serves four.
To make potato rounds gratinéed with raclette and bacon, place 1 pound of medium, red-skinned new potatoes in a medium pot, cover with cold, salted water and bring to a boil. Simmer until the potatoes are soft when pierced with a knife, about 10 to 15 minutes, and then drain and cut into 1/2-inch slices. To prepare the bacon, place it in a small skillet over medium heat for about 10 minutes, stirring until crisp. Set aside on paper towels to drain.
Place the potatoes on four medium, oven-proof plates, overlapping them slightly. Season with salt and pepper to taste, and 1/4 teaspoon of cayenne pepper. Chop and sprinkle the bacon on top of the potatoes, and top with 1/2 pound of raclette, sliced thinly into squares. Put the plates under a broiler for five to 10 minutes, until the cheese is bubbly and brown in places. Garnish with 1/2 bunch of chopped chives before serving.
When purchasing raclette, look for wedges with a dark beige rind with no cracks or reddening. For best results, use wedges from the Swiss villages of Gomser, Conches or Bagnes.