Raclette Casserole

Peel potatoes if desired. In large saucepan of boiling salted water, cook potatoes for 20 to 30 minutes or just until tender. Meanwhile, diagonally slice carrot into 1/4-inch (5 mm) slices; add to saucepan during last 5 minutes of cooking time. With slotted spoon, remove potatoes and carrot from water; let cool slightly. Slice potatoes thinly.

Peel broccoli stalk; cut stalk and florets into bite-size pieces. Add to saucepan of boiling water; cook for 2 minutes. Refresh under cold running water. Set aside. In skillet, melt butter over medium heat; cook mushrooms for about 6 minutes or just until tender.

In shallow greased 8-cup (2 L) baking dish, arrange half of the potatoes in overlapping slices. Season with salt and pepper to taste.

Sprinkle 2 cups (500 mL) of the cheese over potatoes. Layer carrot, broccoli and mushrooms over cheese. Season with salt and pepper to taste. Sprinkle 1 cup (250 mL) of the cheese over vegetables. Top with overlapping slices of remaining potatoes. Season with salt and pepper to taste. Sprinkle with remaining cheese. (Recipe can be prepared ahead, covered and refrigerated for up to 2 hours.)

Bake in 350°F (180°C) oven for 30 to 40 minutes or until heated through and cheese has melted. Broil for 1 to 2 minutes or until top is browned.