Raclette Casseroles


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At a glance
- 1 Tbsp. unsalted butter, at room temperature
- 1 med. onion, quartered and thinly sliced
- 1/4 cup parsley leaves, chopped
- 1/4 tsp. salt, divided
- 1/4 tsp. freshly ground pepper, divided
- 1-1/4 lb. cooked small red potatoes, peeled and sliced 1/4-inch thick
- 4 oz. thinly sliced smoked ham, cut into short strips
- 6 oz. Emmi Raclette cheese, thinly sliced (1-1/2 cups)


1. Preheat oven to 375. Set six 6-ounce ramekins or custard cups on a baking sheet for easy handling. Heat 1 tablespoon butter in small nonstick skillet over medium heat. Add onions and cook until softened stirring occasionally, 8 to 10 minutes. Stir in parsley and 1/8 teaspoon each salt and pepper; remove from heat.
2. Layer half of the potatoes in the ramekins, dividing evenly; season with half the remaining salt and pepper. Top with half of the ham, onions and raclette cheese. Repeat with remaining ingredients. Bake until heated through, about 25 minutes.