Garden Vegetable Raclette

  • serves 6

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

20 Ratings
Directions for: Garden Vegetable Raclette


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.

See more: Dairy Farmers of Canada, Cheese, Vegetables, Potatoes, Bake, Quick and Easy, Dinner

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