Potato Gratin with Oka Cheese
- Gluten free
- Peanut free
- Vegetarian
- Nut free
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.
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