3/4 cup (175 mL) grated Parmesan Reggiano Cheese 2 large Ontario Yellow Fleshed Potatoes, peeled and thinly sliced 1 large Ontario Onion, thinly sliced 1 tsp (5 mL) finely chopped fresh Ontario Thyme Leaves 1 tsp (5 mL) finely chopped fresh Ontario Rosemary Leaves Salt and freshly ground black pepper, to taste 2 large Ontario Sweet Potatoes, peeled and thinly sliced 3 cups (750 mL) 35% Ontario Whipping Cream Directions: In small bowl, combine cheeses and mix well; set aside. In greased 13- x 9-inch (3 L) baking dish, arrange half of the yellow fleshed potatoes. Top with 1/4 each of the onions, cheese and herbs. Season to taste with salt and pepper. Repeat layering alternating between yellow fleshed and sweet potatoes 3 times. Scatter with remaining sweet potatoes and cheese. Pour enough cream over potatoes, stopping just below the rim. The cream should just barely cover the potatoes. Cover with foil; bake in 400°F (200°C) oven for 60 minutes. Remove foi
1 cup (250 mL) thinly sliced Ontario Leeks (white and pale green parts only) 2 cloves Ontario Garlic, minced Salt and freshly ground pepper 1 tsp (5 mL) chopped fresh Ontario Thyme Leaves 2 tsp (10 mL) apple cider vinegar 1 sheet (225 g) frozen butter puff pastry, thawed and refrigerated 1 tbsp (15 mL) Dijon mustard 1 cup (250 mL) thinly sliced Ontario Apple (Cortland, Spartan, Northern Spy) 1/2 cup (125 mL) Ontario Brie Cheese, diced (about 2 oz/60 g)
Drizzle: 1 tsp (5 mL) chopped fresh Ontario Thyme Leaves 1 tsp (5 mL) Dijon mustard Directions: In medium nonstick skillet, melt 2 tsp (10 mL) of the butter over medium heat; cook leeks, 1 clove of the garlic, 1/4 tsp (1 mL) each salt and pepper, stirring frequently, until leeks are tender, about 6 minutes. Stir in thyme. Transfer to bowl and refrigerate to cool, about 15 minutes.