This is a hearty side which can easily serve as a nice lunch with a greek salad or any type of green salad.
Recipe from Chef Ilona Daniel from Holland College's Culinary Bootcamps, Charlottetown, PEI!
On its own, this recipe serves 6. This recipe can serve up to 8 if served with roasted chicken, beef or pork along with some in-season veggies.
|3 tbsp||Fresh Thyme|
|2 tsp||Mace (or Nutmeg)|
|3 cups||Whipping Cream|
|2 lb||Grated Yukon Gold PEI Potatoes|
|2 cups||Aged Cheddar, grated|
Preheat your oven to 375 F (use convection baking if you have that option), preheat your 4-6 quart baking dish with 4-6 tbsp butter in the oven.
Whisk thoroughly, the first 6 ingredients together (approximately 3 minutes). Stir in your PEI Potatoes. Pour mixture into the hot casserole dish. QUICKLY top with cheese, and place back into oven immediately. Bake for 45 minutes.