Raclette casserole

Name: Raclette casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 600 g Broccoli; 7-10 Tbsp Salt; 500 g detached pork chop; 1 small onion; 30 g Butter; 30 g Flour; 400 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Pepper; 1 pinch Sugar; 5 discs (25 g each) Raclette cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes
600 g Broccoli
7-10 Tbsp Salt
500 g detached pork chop
1 small onion
30 g Butter
30 g Flour
400 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Pepper
1 pinch Sugar
5 discs (25 g each) Raclette cheese

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, quench, peel and cut in half or quarters depending on size. In the meantime clean and wash broccoli, cut florets from the stems and cook in boiling salted water for 5-8 minutes. Pour into a sieve and drain well. Cut the smoked pork loin into cubes.
2
Peel and finely chop the onion. Melt butter in a saucepan, sauté onions in it, dust with flour and sauté. Gradually deglaze with broth and cream while stirring. Bring to the boil and season to taste with salt, pepper and sugar. Mix potatoes, broccoli and smoked pork. Pour into an ovenproof casserole dish, pour the sauce evenly over it. Cover with cheese. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove from the oven and serve.
3
Mix potatoes, broccoli and smoked pork. Pour into an ovenproof casserole dish, pour the sauce evenly over it. Cover with cheese. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove from the oven and serve. Serve with silver onion, gherkins and corn on the cob