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Casserole made from raclette or fondue leftovers

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Ingredients for 4 servings:

  • e.g. meat – leftovers from raclette or fondue, raw, preferably marinated
  • 4 potatoes, boiled
  • 1 cup of crème fraîche or sour cream
  • some tomato paste
  • 1 bag of cheese, grated
  • possibly herbs
  • possibly salt and pepper
  • possibly garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut all the meat into small pieces, add it to the pan, and fry. Towards the end, add the chopped potatoes and fry for about 5 minutes. Stir in the crème fraîche or sour cream and tomato paste. If using unmarinated meat, season with herbs, garlic, pepper, and salt to taste. Add any leftovers from raclette or fondue. Sweetcorn and mushrooms are also delicious. Transfer the whole thing to a casserole dish. Sprinkle with cheese and bake in the oven at 175°C until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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