Raclette gratin with vegetables

Raclette gratin with vegetables

Total: 1 hr 5 Min. | Active: 45 Min.
Nutritional value / people: 642 kcal
, Fat: 21 g
, Carbohydrate: 80 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400g seasonal vegetables (broccoli, cauliflower, carrots, leek, peas), diced
400g pasta
salted water, boiling
200g raclette cheese in slices, cut into strips

Sauce & baking

3 ½dl milk
1tbsp white flour
1 ½tsp vegetable bouillon powder
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How it's done


Cook the vegetables and pasta in salted water according to the packet instructions until al dente, drain both. Transfer both to an ovenproof dish or 4 individual ramekins. Mix half the cheese into the vegetables and pasta and divide the other half on top.

Sauce & baking

Stir together the milk, flour and stock or mix in a shaker, pour over the gratin.

Bake for approx. 20 mins. in the bottom third of an oven preheated to 220°C.

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