food
Join the 20-Minute Supper Club»Garden Vegetable Raclette
Bring out the flavour in your favourite Canadian cheese with this hearty dish.
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 |
| 18-21 oz (500-600 g) | grated Canadian Raclette, Oka or Swiss-style cheese |
| salt and pepper |
Instructions
- Sautée 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.
Nutritional information
Per serving :
Energy: 513 Calories
Protein: 32 g
Carbohydrates: 33 g
Fat: 29 g
Calcium: 924 mg / 92 % DV*
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