Swiss Miss Potatoes


  • 2 large Yukon Gold potatoes, peeled and quartered
  • 2 large bacon slices
  • 3 large garlic cloves
  • 3 ounces butter, divided use
  • 1 small white onion, peeled and sliced
  • 1 to 2 cups half-and-half, heated
  • ½ cup Greek yogurt
  • Salt and pepper to taste
  • 2 slices crispy bacon, chopped
  • ½ cup cornichons (thick-sliced)
  • 8 ounces raclette, grated


Cook potatoes in salted water until tender. Pulse bacon and garlic in a food processor to form a paste. Cook in a hot pan until well-browned.

Heat 1 ounce butter in saute pan and cook onion until soft and brown. Make mashed potatoes with cooked potatoes, half-and-half, remaining butter and yogurt; season with salt and pepper

Preheat cast-iron or other heavy skillet. Combine potatoes, crisp bacon, cornichons and parsley. Evenly sprinkle raclette over the top and broil under salamander until hot and bubbly. Makes 2 to 4 servings.

Chef David McMillian, Bird Cafe, Fort Worth, Texas