I don't know where 2014 went, but Thanksgiving is this weekend. You know what that means, right? Thanksgiving, then Halloween, Remembrance Day and poof! Santa's sliding down that gas fireplace and before you know it, we're singing Auld Lang Syne and ringing in 2015.
I have a lot to be thankful for this year, and every year. Of course, the new addition to our family brings us so much gratitude and thanks, especially after a second challenging pregnancy. I'm so thankful for my family who has been exceptionally supportive all year, my health, my career, my friends -- we are so very fortunate.
This weekend, I, along with thousands of other Canadians will be paying thanks at Thanksgiving dinner or lunch. Thanksgiving is one of my favourite holidays -- it ALWAYS involves amazing food (my mom's rice stuffing is TO.DIE.FOR), beautiful weather and colourful leaves and great family to spend the holiday with.
I wanted to share one of my favourite foods come thanksgiving (I actually eat it year-round, but it's perfect for your thanksgiving dinner) and believe me, you will be thankful after you try it. Kudos go to my mom for this recipe as it's her staple and I love when she makes it. It's her famous Potato Pie.
What's great about this dish is it's a great double-duty dish, meaning, you can use leftovers to make it!
Here's what you do:
- Start with a great mashed potato. Use Yukon Gold Potatoes, milk, LOTS of Gay Lea butter, salt and pepper. You can make this as a side the night before and save the leftovers for this dish, or make double and reserve half.
- Make sure your mashed potatoes are smooth. If not, reheat and whip them up. Add 2 eggs to the potatoes as your glue.
- In a baking dish, add a layer of potatoes, then top with a layer of mozzarella cheese and provolone cheese. Don't be shy with the frommage :)
- Top the cheese layer with another layer of potatoes
- If you have a LOT of potatoes left over, you can add a third layer
- Top the entire dish with bread crumbs and parmesan cheese
You can prepare this dish in advance and then when you're close to dinner, pop it into the oven at 425 degrees for about 30 minutes or until it's golden brown on the outside. You can also prep in advance and freeze for easy, weeknight meals -- that's what I do.
When you dig into this pie, the result is a warm, gooey, cheesy pie that is the perfect complement to your turkey dinner.
Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.