Food > Recipe Directory > Courses/Meal Type > Sides > Potato Gratin with Oka Cheese
Potato Gratin with Oka Cheese Recipe
Potato Gratin with Oka Cheese
Oka is Quebec's first famous cheese (it was first produced in 1893 by Trappist monks in Oka), and it makes a tasty, creamy topping to the gratin, which pairs wonderfully with the apples and cider in the pork roast. Keep the cheese cold before slicing off the rind. You can substitute a couple of chopped onions for the leeks, if desired.
Ingredients
- 3 tbsp (45 mL) butter
- 2 leeks (white and light green parts only), thinly sliced
- 1/2 tsp (2 mL) each salt and pepper
- 8 Yukon gold potatoes (3 lb/1.5 kg)
- 7 oz (200 g) Oka cheese
Preparation
Heat butter in skillet over medium heat; fry leeks, salt and pepper, stirring occasionally, until softened, about 12 minutes. Scrape into bowl; set aside.
Peel and thinly slice potatoes (use a mandoline if available). Generously butter bottom of 10-cup (2.5 L) gratin dish; layer one-quarter of the potatoes over bottom; sprinkle with one-quarter of the leek mixture. Repeat layering 3 times. Cover with foil.
Bake on bottom rack of 350F (180C) oven until potatoes are tender, about 1-½ hours. Cut rind off cheese and slice. Remove foil; cover potatoes with cheese. Increase oven temperature to 450F (230C); bake until cheese is bubbly and lightly browned, 5 to 10 minutes.
Peel and thinly slice potatoes (use a mandoline if available). Generously butter bottom of 10-cup (2.5 L) gratin dish; layer one-quarter of the potatoes over bottom; sprinkle with one-quarter of the leek mixture. Repeat layering 3 times. Cover with foil.
Bake on bottom rack of 350F (180C) oven until potatoes are tender, about 1-½ hours. Cut rind off cheese and slice. Remove foil; cover potatoes with cheese. Increase oven temperature to 450F (230C); bake until cheese is bubbly and lightly browned, 5 to 10 minutes.
- Serving(s)
- 8
| Per serving: about | |
|---|---|
| Calories | 242 |
| Protein | 8 g |
| Fat (total) | 12 g |
| Sat. Fat | 7 g |
| Carbohydrate | 28 g |
| Fibre | 2 g |
| Cholesterol | 44 mg |
| Sodium | 329 mg |
| Calcium | 17 % RDI |
| Iron | 6 % RDI |
| Vitamin A | 13 % RDI |
| Vitamin C | 18 % RDI |
| Folate | 10 % RDI |
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Source
Homemakers Magazine: October 2004
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