Raclette Cheese Fondue Sheet Pan
with sausage, broccoli and potatoes
Ingredients
- Red Baby Potato(es)
- White Medium Mushroom
- Broccoli
- Milk 2%
- Cheese Brézain wood-fired Raclette
- Toulouse sausages
- Fresh Italian Parsley
- Garlic Clove(s)
- All-Purpose Flour
Necessary elements
sheet pan, saucepan, whisk
1. Preheat the oven to 425°F. Cut the potatoes in 2 or 4 pieces depending on the size. Place on a baking sheet lined with baking paper. Add a drizzle of oil and salt. Bake in the oven for 13-15 minutes.
2. Cut the broccoli into medium sized pieces. Cut the mushrooms into 2 or 4 pieces. Finely chop the garlic and parsley. Slice the sausages diagonally.
3. Mix the broccoli, sausages and mushrooms with 3/4 of the parsley, garlic, a light drizzle of oil, salt and pepper. When step 1 is complete, remove the baking sheet from the oven and add the vegetables to the baking sheet. Put back in the oven for 14-16 minutes.
4. Heat 1 2P | 1.5 3P tbsp. of butter in a small saucepan over medium-high heat. When the butter is melted and foaming, add the flour and cook for 1 minute. Add the milk and whisk. Add the cheese and mix well until everything becomes a homogeneous sauce.
5. Remove the pan from the oven and add the cheese sauce over the vegetables. Put the oven on Broil and cook everything in the oven for 3-5 minutes until browned. Keep an eye on the coloring.
6. Serve the sheet pan and garnish with the remaining parsley. Add pepper to taste. Bon appétit!