Swiss raclette, the dish of gently melted cheese (also named raclette) that is served with boiled potatoes, air-dried beef, and cornichons, inspired this more accessible version that uses easy-to-find, quick-to-melt Brie.

Recipe by Food & Wine January 1998

Gallery

Recipe Summary

Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 400°. Cut the Brie into thin slices and divide the cheese among four small ovenproof dishes or ramekins.

    Advertisement
  • Put the potatoes in a large saucepan of salted water. Bring to a boil and simmer for 10 minutes. Add the broccoli florets to the pan and simmer until the potatoes and broccoli are tender, about 5 minutes longer. Remove the broccoli with a slotted spoon and drain on paper towels. Drain the potatoes and, if using new potatoes, cut them in quarters when cool enough to handle.

  • Meanwhile, toss the mushrooms with the oil and salt. Put the mushrooms on a baking sheet and roast until browned and tender, turning once, 10 to 15 minutes. Remove the pan from the oven and then turn the oven off.

  • Put the dishes of cheese in the oven and leave until the cheese just melts, 5 to 10 minutes. Meanwhile, pile the potatoes, broccoli, mushrooms, and cocktail onions on individual plates. Serve each portion of melted Brie immediately, along with the vegetables for dipping.

  • Wine Recommendation: The wines of the Loire Valley in France are frequently overlooked by serious imbibers, but its elegant cabernet-franc-based reds are often more suitable at the table than more robust cabernet sauvignons. Go for a fruity Chinon or Saumur-Champigny.

  • Notes: Cocktail onions, most frequently found in your martini glass, can stand on their own as a pickle. Their slight crunch and pleasant tartness make them surprisingly tasty with Brie.

Source

Quick from Scratch Vegetable Main Dishes

Advertisement
Advertisement