Brie Raclette

• 1 12 lbs brie cheese, rind removed
• 1 12 lbs tiny new potatoes or 1 12 lbs boiling potatoes, cut into 1-inch pieces
• 1 12 lbs broccoli, thick stems removed, tops cut into florets (about 1 1/2 quarts)
• 1 12 lbs mushrooms, halved or 1 12 lbs mushrooms, quartered if large
• 2 tablespoons cooking oil
• 12 teaspoon salt
• 12 cup cocktail onion

1. Heat the oven to 400.
2. Cut the Brie into thin slices and divide the cheese among four small ovenproof dishes or ramekins.
3. Put the potatoes in a large saucepan of salted water.
4. Bring to a boil and simmer for 10 minutes.
5. Add the broccoli florets to the pan and simmer until the potatoes and broccoli are tender, about 5 minutes longer.
6. Remove the broccoli with a slotted spoon and drain on paper towels.
7. Drain the potatoes and, if using new potatoes, cut them in quarters when cool enough to handle.
8. Meanwhile, toss the mushrooms with the oil and salt.
9. Put the mushrooms on a baking sheet and roast until browned and tender, turning once, 10 to 15 minutes.
10. Remove the pan from the oven and then turn the oven off.
11. Put the dishes of cheese in the oven and leave until the cheese just melts, 5 to 10 minutes.
12. Meanwhile, pile the potatoes, broccoli, mushrooms, and cocktail onions on individual plates.
13. Serve each portion of melted Brie immediately, along with the vegetables for dipping.

brie cheese, potatoes, broccoli, mushrooms, cooking oil, salt, cocktail onion

Taken from www.food.com/recipe/brie-raclette-133813 (may not work)