Garden Vegetable Raclette
- serves 6
Delicious and satisfying. Serve with a sliced tomato salad on the side.
6 medium-size red-skinned potatoes, cooked
3 cup broccoli flowerets, cooked tender-crisp
1 cup chopped green onions
1 Tbsp butter
3 cup sliced mushrooms
500-600 g grated Canadian Raclette, Oka or Swiss-style cheese
1. Sautée mushrooms and green onions in butter.
2. 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.
3. Bake in 350° F (180° C) oven 30-40 minutes until heated through. Place under broiler until top is golden.