Originating in Switzerland – where a traditional meal of raclette includes cold cuts, potatoes and a host of condiments – raclette is a cheese designed specifically for melting. We love tradition, but couldn’t resist sharing this novel way to enjoy Canadian raclette’s distinct unctuosity.
- 12 baby red potatoes, cooked and kept warm
- 1 tbsp. (15 mL) butter
- 8 oz. (225 g) mushrooms, sliced
- 1 small onion, thinly sliced
- 4 slices of ham
- 7 oz. (200 g) Canadian Raclette cheese
Raclette grill method
- Heat raclette grill to medium-high and melt butter. Cook mushrooms with onion and heat ham.
- Place 1 potato at a time in each pan and crush with a raclette spatula. Top with mushrooms, onion, ham and cheese; melt under the grill.
- Repeat for remaining potatoes.
Preheat oven to broil. Place potatoes in an oven-safe baking dish and crush with a spatula. Melt butter in a skillet on medium heat. Cook mushrooms with onion and heat ham; spread over potatoes. Top with cheese and melt under the broiler.
Serve with eggs, toast and fresh fruit.
Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas, visit www.dairygoodness.ca.
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