Well readers, the results are in! This month, we gave you three ooey-gooey cheese-centered recipes to choose from and judging by your votes, you're eager to make this yummy Two Potato, Three Canadian Cheese Gratin. We think you'll have a blast with October's Cooking Club Challenge, brought to you by Dairy Famers of Canada. Remember, you can either follow the recipe we've provided, or use it as a guideline as you add your own unique spin on it. We can't wait to see what you come up with!
How the Cooking Club Challenge works:
•Make the chosen recipe
•Follow the recipe, or add your creative flair
•Email us (email@example.com) a picture and a short descriptive paragraph before month's end for your chance to win a cookbook and a $100 gift card to The Bay!
Preparation time: 15 minutes
Cooking time: 60 minutes
6 strips bacon, cut into 1/2 inch (1 cm) pieces
1 tablespoon tbsp (15 ml) butter
2 cloves garlic, minced
2 cups (500 ml) thinly sliced leeks, white and light green parts only
1 teaspoon (5 ml) dried thyme leaves
2 tablespoons (30 ml) grainy Dijon mustard
1 1/2 cups (375 ml) 35% whipping cream
1 pound (500 g) each, sweet potatoes and yellow fleshed potatoes
1/2 cup (125 ml) each, freshly grated Canadian Parmesan, Asiago and Gouda cheese
2 tablespoons (30 ml) finely chopped chives
- Preheat oven to 400 F (200 C).
- Lightly butter an 8-cup (2 L) shallow baking dish.
- In large skillet over medium-high heat, cook bacon, until crisp. Transfer to paper towel-lined plate; set aside.
- Drain off fat from skillet, reserving brown bits; reduce heat to medium and melt butter. Add garlic and leeks; cook stirring often for about 3 to 5 min or until slightly softened. Remove from heat; season with thyme and stir in mustard and cream; set aside.
- Peel and thinly slice potatoes about 1/8-inch (3 mm) thick and place one-third into prepared dish; sprinkle with half of the reserved bacon. Spoon half of the leek mixture over top. Repeat layer of potatoes, bacon, and leek mixture. Top with remaining potatoes.
- Cover with aluminum foil and bake for about 40 to 50 min or until potatoes are tender when pierced with a knife.
- Remove foil and sprinkle with cheese; bake for 8 to 10 min or until cheese melts and sauce is bubbly.
- Let stand for 5 min before serving. Sprinkle with chives.
by Souzan Michael