As a writer, photographer who has interviewed and photographed a number of families who grow potatoes in PEI, I challenge anyone to find a better tasting spud or a more beautiful environment to work in. Red soil, gorgeous beaches, and the warm smiling faces of families who produce more potatoes than any other province in Canada… what’s not to love!
When I received Chef Ilona Daniel’s “Swedish Potato Casserole” recipe as a contribution to The Love of Food, I knew it was a perfect dedication to PEI’s farmers and an appropriate representation for the collective of stories exploring Canadian regional food. Thank you Chef Ilona! We hope you enjoy this recipe and the others here on The Love of Food and at A Canadian Foodie: (participants)
Swedish Potato Casserole
3 tbsp fresh thyme
2 tsp mace (or nutmeg)
6 eggs, beaten
3 cups Whipping Cream
½ cup flour
1 tbsp kosher salt
2 lb grated Yukon Gold Potatoes
2 cups Cows Aged Cheddar, grated
As you preheat your oven to 375 (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 the potatoes. Pour mixture into the hot casserole dish. QUICKLY top with cheese, and place back into oven immediately.
Bake for 45 minutes.