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Raclette Casserole

cheese, potatoes

6 large new potatoes; 2 1/2 pounds
1 large carrot
1 large stalk broccoli
2 tablespoons butter
3 cup sliced mushrooms; 1/2 pound
salt and pepper
6 cup shredded Oka cheese; 1 1/2 pounds

A Swiss dish, raclette is simply cheese melted by the fire then usually scraped onto potatoes. This delicious casserole version comes from The Raclette Restaurant in Toronto. Swiss-type cheeses, such as Emmenthal, can be substituted for Oka cheese. If desired, add 1 cup cubed baked ham. Round out the meal with a tossed green salad, pickled gherkins and pearl onions. Peel potatoes if desired. In large saucepan of boiling salted water, cook potatoes for 20 to 30 minutes or just until tender. Meanwhile, diagonally slice carrot into 1/4-inch slices; add to saucepan during last 5 minutes of cooking time. With slotted spoon, remove potatoes and carrot from water; let cool slightly. Slice potatoes thinly. Peel broccoli stalk; cut stalk and florets into bite-size pieces. Add to saucepan of boiling water; cook for 2 minutes. Refresh under cold running water. Set aside. In skillet, melt butter over medium heat; cook mushrooms for about 6 minutes or just until tender. In shallow greased 8-cup baking dish, arrange half of the potatoes in overlapping slices. Season with salt and pepper to taste. Sprinkle 2 cups of the cheese over potatoes. Layer carrot, broccoli and mushrooms over cheese. Season with salt and pepper to taste. Sprinkle 1 cup of the cheese over vegetables. Top with overlapping slices of remaining potatoes. Season with salt and pepper to taste. Sprinkle with remaining cheese. (Recipe can be prepared ahead, covered and refrigerated for up to 2 hours. ) Bake in 350°F oven for 30 to 40 minutes or until heated through and cheese has melted. Broil for 1 to 2 minutes or until top is browned.

Contributor: Canadian Living - November, 1989

Yield: about 6 serving

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