Raclette Leftovers Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 200 g mushrooms
- 6 slices ham
- 300 g potato (s)
- 200 g cheese
- 3 tablespoon oil
- 20 ml sherry, or apple juice
- salt and pepper
- 0.5 teaspoon ½ paprika powder
- 1 small Can / s tomato paste
Print Recipe
Pin Recipe Instructions
- This is a leftover after a raclette evening. In addition to the above ingredients, peppers, tomatoes, tomato sauce, bacon, salami, olives, zucchini or whatever is left can be added. Ingredients can also be left out, the quantities given are not binding, more or less can be used, depending on how much leftover there are.
- The vegetables are cut into bite-sized pieces, sautéed in a large pan with a little cooking oil, then deglazed with sherry or, if the children are eating, with apple juice. Add the tomato paste, then add 1 - 2 cups of water, depending on the amount of vegetables. Let simmer for 5 minutes, then season well with salt, pepper and paprika powder. The water and the tomato paste should now be boiled into a thick sauce.
- Cut the potatoes into slices and place in a greased baking dish. Put the vegetables on top of the potatoes, then cover with cheese, several types can be used. Bake in a preheated oven at 175 degrees for about 20 minutes.
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