Peel and cut the potato into ¾” (2 cm) cubes. Place in a small pot, cover with water and bring to a boil, cook for about 7 minutes, until just tender. Carefully drain and set aside.
3
Heat the oil in a fry pan over low heat and add the Roasted Garlic Dip mix, go straight to adding the mushrooms. Add the sliced mushrooms, zucchini and pepper and sauté for 3-4 minutes.
4
Add the cooked potato cubes, the ham and the tomatoes. Gently mix with the other veggies in the pan and heat for 2-3 minutes.
5
Transfer from the pan to the baker. Carefully crack the egg over the veggies and then place the slices of cheese on top of it all. Bake for 15 to 20 minutes, depending on how cooked you like you egg.
6
Serve with crusty bread and pickles for a real Swiss Raclette experience
7
For 4 servings, multiply all the ingredients by 2 and bake in an ovenproof fry pan, or pie plate, or 4 single bakers.
Peel and cut the potato into ¾” (2 cm) cubes. Place in a small pot, cover with water and bring to a boil, cook for about 7 minutes, until just tender. Carefully drain and set aside.
3
Heat the oil in a fry pan over low heat and add the Roasted Garlic Dip mix, go straight to adding the mushrooms. Add the sliced mushrooms, zucchini and pepper and sauté for 3-4 minutes.
4
Add the cooked potato cubes, the ham and the tomatoes. Gently mix with the other veggies in the pan and heat for 2-3 minutes.
5
Transfer from the pan to the baker. Carefully crack the egg over the veggies and then place the slices of cheese on top of it all. Bake for 15 to 20 minutes, depending on how cooked you like you egg.
6
Serve with crusty bread and pickles for a real Swiss Raclette experience
7
For 4 servings, multiply all the ingredients by 2 and bake in an ovenproof fry pan, or pie plate, or 4 single bakers.
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