Name: Melted Swiss Cheese with Vegetables
Yield: Serves 6 as an appetizer
Ingredients: 12 baby red skinned potatoes; 3 large carrots, peeled, cut into 3/4-inch pieces; 4 cups broccoli florets (from 2 large stalks); 2 red bell peppers, cut into 1-inch squares); 1 15-ounce can whole beets, drained; 1 4- to 5-ounce jar cocktail onions, drained; 1 15- to 18-inch long baguette, sliced; 1 1/2 pounds thinly sliced Swiss cheese

In this simplified version of raclette, one of Switzerland's classic dishes, Swiss cheese replaces raclette cheese, and the cheese is melted in individual portions instead of being scraped from a large wheel as it melts. This dish makes a terrific appetizer, or it can be served with a green salad.

Recipe information

Yield
Serves 6 as an appetizer

Ingredients

12 baby red skinned potatoes

3 large carrots, peeled, cut into 3/4-inch pieces

4 cups broccoli florets (from 2 large stalks)

2 red bell peppers, cut into 1-inch squares)

1 15-ounce can whole beets, drained

1 4- to 5-ounce jar cocktail onions, drained

1 15- to 18-inch long baguette, sliced

1 1/2 pounds thinly sliced Swiss cheese

Preparation

Step 1
Preheat oven to 350°F. Cook potatoes in large pot of boiling salted water 8 minutes. Add carrots and boil 7 minutes. Add broccoli and boil until all vegetables are tender, about 3 minutes longer. Drain vegetables. Arrange potatoes, carrots, broccoli, bell peppers, beets and onions on large platter. Place bread in basket.
Step 2
Divide sliced cheese among 6 ovenproof plates. Bake until cheese melts and bubbles, about 10 minutes. Serve with vegetables and bread.

TagsSwiss European Red Skin Potato Potato Root Vegetable Vegetable Carrot Broccoli/Broccolini Swiss Cheese Cheese Dairy Starter Dinner Nut Free Vegetarian Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes