OTTAWA If a trip to the grocery store used to be an opportunity to explore your culinary creativity, grocery shopping has become an arduous, and stressful, pandemic chore. “It’s my worst thing to do these days,” says food specialist Korey Kealey. Many agree. That’s why I asked Korey to come up with some scrumptious, and affordable, menus that stretch food dollars and reduce the number of trips to the grocery store. “To minimize the trips and maximize your time when you’re there, get as much as you can, and do the best with what you have,” says Kealey.
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