Garden Vegetable Raclette

Delicious and satisfying. Serve with a sliced tomato salad on the side.

  • Prep: 15 min - 20 min
  • Cooking: 30 min - 40 min
Yields 6 servings
garden vegetable raclette

Ingredients

  • 6 medium-size red-skinned potatoes cooked
  • 3 cups (750 mL) broccoli flowerets cooked tender-crisp
  • 1 cup (250 mL) chopped green onions
  • 1 tbsp (15 mL) butter
  • 3 cups (750 mL) sliced mushrooms
  • Canadian Raclette or Canadian Swiss-style cheese 18-21 oz (500-600 g) shredded
  • Salt and pepper to taste

Preparation

Sauté mushrooms and green onions in butter.

Slice potatoes. In buttered, shallow, 2-litre ovenproof dish: layer bottom with half the potatoes. Add salt and pepper. Sprinkle over 1/3 of cheese. Layer mushroom mixture, then broccoli. Add salt and pepper. Sprinkle over another 1/3 of cheese, then the remaining potatoes. Salt and pepper again. Cover with remaining cheese.

Bake in 350 °F (180 °C) oven 30-40 minutes until heated through. Place under broiler until top is golden.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 513 Calories
Protein: 32 g
Carbohydrate: 33 g
Fat: 29 g
Calcium: 92 % / 924 mg