Boil the potatoes (leave the skins on) in salted water for about 25 minutes. Drain and let cool. Thinly slice the onion and leeks, then sauté them with the bacon in a drizzle of olive oil. Cover and cook on low for 10–15 minutes until soft, then set aside. Preheat the oven to 350°F (180°C).

Grease a 9-inch springform pan (22 cm) and smash the potatoes into the pan, keeping the skins on. Press the potatoes up the sides and flatten with a spatula or the back of a spoon. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon smoked paprika, salt, pepper, and thyme. Bake for 40 minutes.

In a bowl, whisk together the eggs and sour cream. Season with salt and pepper. When the potato crust is done, remove from the oven and add the leek, bacon, and onion mixture. Pour the egg and cream mixture over the top.

Top with slices of raclette cheese and bake for another 40 minutes at 350°F (180°C). Enjoy!