Description:
Recipe By: Jensen Cheese
Ingredients:
Norfolk County Potatoes
Jensen’s Old or Extra Old Cheddar Cheese (or Jensen’s Shredded Cheddar-Mozzarella Blend)
Norfolk County Onions (Wilsonville Organics)
Norfolk County Sweet Corn
Milk and/or Crème Fraiche
Freshly Ground Black Pepper
Casserole dish with oven-proof lid -Possibly can get one made from a local potter 😉
Specific amounts of the above items will depend on the size of the casserole dish and the number of people eating it. This recipe can be made in ramekins for single servings or in larger casserole dishes to feed a crowd.
Method:
Preheat oven to 350ºF
Thinly slice the potatoes, grate the cheese and finely chop the onions.
Place ingredients in layers in the casserole dish – starting with a thin layer of potatoes, then add a layer of sweetcorn, then cheese, then onions, then repeat the process until the dish is half full.
Don’t make it too deep – it will take too long to cook (or you can pre-boil the potatoes for about 20 minutes before slicing them).
Season at regular intervals with freshly ground black pepper.
Add enough milk or crème fraiche at the end to ensure that the base of the casserole is covered by about 1”.
Bake for about an hour with the casserole lid on.
