Raclette with bacon and mushrooms

Raclette with bacon and mushrooms

Total: 20 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 798 kcal
, Fat: 61 g
, Carbohydrate: 3 g
, Protein: 57 g


4 person


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:

Betty Bossi Koch-Center


oil for frying
75 g diced bacon
150 g boiled beets, diced
150 g mushrooms, sliced
1 tbsp mustard
¾ tsp curry powder
½ tsp salt


800 g raclette cheese in slices
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How it's done

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Heat the oil in a non-stick frying pan. Fry the bacon for approx. 5 mins. until crispy, remove and set aside.

Heat a dash of oil in the same pan. Fry the beetroot and mushrooms for approx. 5 mins., mix in the mustard, season.


Place the cheese slices in the raclette pans. Top with the vegetables and bacon. Melt under a raclette grill for approx. 8 mins.

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