Two Potato, Three Canadian Cheese Gratin - Restaurant Association of Nova Scotia
This gratin features Real cream, cheese and butter. This delicious and wonderfully comforting fall casserole serves perfectly alongside roast meats or poultry;
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Cooking tools:
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- Aluminum foil
- Paper towel
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- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
Ingredients
- 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
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