from the 2018 Milk Calendar
I love casseroles. They are simple to create yet filled with so much good stuff. This recipe can be is meatless but you can add cooked turkey sausage chunks or ground beef.
2 medium sweet potatoes
2 Tbsp (30 ml) butter
1 large clove garlic, minced
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) whole wheat flour
2 cups (500 ml) 18% cream
2 Tbsp (30 ml) chopped fresh thyme
1/2 cup (125 ml) shredded sharp aged Canadian cheddar
Preheat oven to 375F (190C). Scrub potatoes and slice into rounds no thicker than 1/8" (0.03 cm). In a medium saucepan, melt butter over medium heat; add garlic and salt. Stir 1 minute. Whisk in flour until combined. Gradually add cream, whisking until combined. Bring to a boil, whisking occasionally until thickened, for 2 to 3 minutes. Layer half of the potatoes in an 8x8 inch (20 cm x 20 cm)baking dish. Scatter with half of the thyme. Top with half of the cream sauce. Repeat with remaining potatoes; drizzle remaining cream mixture over top. Press potatoes to even out layers and coat in cream. Cover with lid or foil. Bake for 30 minutes. Remove foil or lid, sprinkle with cheddar cheese and remaining thyme. Bake uncovered for 15 minutes until bubbly and top is a deep golden brown. Let stand for 10 minutes before serving.
Recipe by Dolores Gentner-Ryan
"This is a no fry variation of this popular dish, and is just as delicious!"Ingredients
from my kitchen
My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe.