Garden Vegetable Raclette

Name: Garden Vegetable Raclette
Yield: 6 servings
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

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

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

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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.