All You Need is Cheese
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Three Cheeses Potato Gratin
This casserole is a cinch to make and guaranteed to please the whole family.
|6 strips||bacon, cut into ½-inch (1 cm) pieces|
|1 tbsp (15 mL)||butter|
|2 cloves||garlic, minced|
|2 cups (500 mL)||thinly sliced leeks, white and light green parts only|
|1 tsp (5 mL)||dried thyme leaves|
|2 tbsp (30 mL)||grainy Dijon mustard|
|1-½ cups (375 mL)||35% whipping cream|
|1 lb (500 g)||each, sweet potatoes and yellow fleshed potatoes|
|½ cup (125 mL)||each, freshly grated Canadian Parmesan, Asiago and Gouda cheese|
|2 tbsp (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.
Nutrient % DV*
Calcium: 29 % / 316 mg
Vitamin A: 124 %
Vitamin B12: 29 %
Phosphorus: 23 %
Vitamin B6: 23 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.