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Two Potato, Three Canadian Cheese Gratin

Two Potato, Three Canadian Cheese Gratin
Prep Time
20 min
Cook Time
1h
Yields
4-6 servings

This gratin features cream, cheese and butter. This delicious and wonderfully comforting fall casserole serves perfectly alongside roast meats or poultry; it’s a real Thanksgiving hit!

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ingredients

6
strips bacon, cut into ½-inch (1 cm) pieces
1
Tbsp (15 ml) butter
2
clove minced cloves garlic
2
cup (500 ml) thinly sliced leeks, white and light green parts only
1
tsp (5 ml) dried thyme leaves
2
Tbsp (30 ml) whole-grain mustard
1 ½
cup (375 ml) 35 % whipping cream
1
lb(s) (450 g) sweet potatoes
1
lb(s) (450 g) Yukon Gold potatoes
½
cup (125 ml) freshly grated Canadian Parmesan
½
cup (125 ml) grated Canadian Asiago
½
cup (125 ml) grated Canadian Gouda cheese
2
Tbsp (30 ml) finely chopped chives
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directions

Step 1

Preheat oven to 400 °F (200 °C). Lightly butter an 8-cup (2 L) shallow baking dish.

Step 2

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.

Step 3

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.

Step 4

Cover with aluminum foil and bake for 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.

Step 5

Let stand for 5 min before serving. Sprinkle with chives.

Step 6

Make/bake ahead and reheat for foolproof entertaining.

Step 7

Cut leeks in half and wash well. A mandolin or food processor makes thin, even potato slices. To make slicing easier, cut potatoes in half crosswise and place flat edge down on mandolin. Make individual gratins in six ‘ 1 cup (250 mL) buttered ramekins, place ramekins on baking tray to catch any overflow and for easy placement in oven.

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