Swiss Cheese With Smoked Bacon And Herb Salad - cooking recipe

Ingredients

2 lbs baby potatoes, scrubbed
4 tbsp olive oil
1 None onion, thinly sliced
7 oz bacon, chopped
2 tbsp fresh thyme leaves, plus extra, for sprinkling
14 oz raclette or Gruyere cheese, thinly sliced
None None Cornichons and pickled onions, to serve
None None FOR THE HERB SALAD
1 cup garden cress
1/2 cup loosely packed dill, chopped
1/2 cup loosely packed flat-leaf parsley, chopped
1/2 cup loosely packed chives, chopped
2 tbsp lemon juice
2 tbsp extra-virgin olive oil

Preparation

Cook potatoes in boiling salted water 25-30 mins until tender; drain. Cool slightly then peel and coarsely chop. Set aside.
Meanwhile, heat 1 tbsp of the olive oil in a large skillet on medium heat. Cook onion and bacon 10-12 mins until onion is tender. Remove from pan; keep warm. Wipe pan clean; increase heat to high. Add remaining oil; cook potato, in batches, 3-5 mins until golden and crisp.
Meanwhile, preheat broiler to high. Combine potato, onion mixture and thyme in a 2-quart shallow baking dish. Sprinkle with cheese; season to taste. Broil 3-5 mins until golden and bubbling. Sprinkle with additional thyme.
Meanwhile, for the herb salad, combine cress and herbs in a bowl. Whisk lemon juice and extra-virgin olive oil in a small bowl; season to taste. Drizzle over salad; toss gently to combine. Serve with hot cheese, cornichons and pickled onions.