Swiss Cheese With Smoked Bacon And Herb Salad

• 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

1. Cook potatoes in boiling salted water 25-30 mins until tender; drain. Cool slightly then peel and coarsely chop. Set aside.
2. 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.
3. 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.
4. 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.

potatoes, olive oil, onion, bacon, thyme, raclette, onions, herb salad, garden cress, dill, parsley, chives, lemon juice, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/35514 (may not work)