Kazza the Blank One

My favourite dish at Pulp Kitchen is the Breakfast Raclette, which consists of "bacon, potato, spinach and bechamel sauce with melted raclette cheese".

While talking to Marc and Jo online this morning I got inspired to make my own version.  It needs refining somewhat, because I really had no idea what I was doing.  The sauce was plenty cheesy, but since I didn't have any raclette and since I don't know what I'm doing, it was nothing like the sauce at Pulp Kitchen.  And I also undercooked the potatoes somewhat.

So I'll just have to keep trying til I get it right.. right? :)

Butter, flour and milk for a bechamel sauce.  Mozarella and paremesan cheese.  Some potatos, bacon and a chili cheese kransky for the sweetie

Get the potatoes onto boil first.  Wondering if thinly slicing them then baking them in cream like I do with my potato bake would work better?

Starting the bechamel sauce

Prepping the bacon and kransky

Cooking up the bacon and kransky

Bechamel sauce ready for cheese

I grated a pile of mozarella and a pile of parmesan but didn't end up using quite all of the mozarella

Everything puttering along

Once the cheese has all melted it should flow smoothly.

I cut up the potatoes and tried to brown them a little, but I should have taken the kransky and bacon out first.

All mixed up.  Doesn't look like much.

Just piled on top it looks a little neater.  The fresh thyme worked quite nicely too (still going through the box of it I got a month or so ago)

Very yummy, but *very* filling!