Brie Raclette

Ingredients

• 1 1/2 lbs brie cheese, rind removed
• 1 1/2 lbs tiny new potatoes or boiling potatoes, cut into 1-inch pieces
• 1 1/2 lbs broccoli, thick stems removed, tops cut into florets (about 1 1/2 quarts)
• 1 1/2 lbs mushrooms, halved or mushrooms, quartered if large
• 2 tablespoons cooking oil
• 1/2 teaspoon salt
• 1/2 cup cocktail onion

Directions

1. 1

   Heat the oven to 400°. Cut the Brie into thin slices and divide the cheese among four small ovenproof dishes or ramekins.

2. 2

   Put the potatoes in a large saucepan of salted water. Bring to a boil and simmer for 10 minutes. Add the broccoli florets to the pan and simmer until the potatoes and broccoli are tender, about 5 minutes longer. Remove the broccoli with a slotted spoon and drain on paper towels. Drain the potatoes and, if using new potatoes, cut them in quarters when cool enough to handle.

3. 3

   Meanwhile, toss the mushrooms with the oil and salt. Put the mushrooms on a baking sheet and roast until browned and tender, turning once, 10 to 15 minutes. Remove the pan from the oven and then turn the oven off.

4. 4

   Put the dishes of cheese in the oven and leave until the cheese just melts, 5 to 10 minutes. Meanwhile, pile the potatoes, broccoli, mushrooms, and cocktail onions on individual plates. Serve each portion of melted Brie immediately, along with the vegetables for dipping.