Winter Sharp Cheddar Pavé from Genoa Bay Café
A warm recipe to ring in the spring. Eat, Drink, Discover.
A featured recipe in the March 2021 Victoria & Circle Tour Art Calendar:
You will need:
- 2 lbs of sweet potatoes
- 2 lbs of Yukon gold potatoes
- 1 c whipping cream
- 3 oz of shredded sharp white cheddar
- 1 tbsp each, salt and pepper
- 4 tbsp parmesan cheese
Grease a large casserole dish and set it aside.
Slice 2 lbs of sweet potatoes and 2 lbs of Yukon Gold potatoes thinly with a mandolin.
Make 3 layers of Yukon gold potatoes in the dish, making sure to cover any holes between the layers.
Sprinkle over the potatoes: 1 c whipping cream, 3 oz of shredded sharp white Cheddar cheese, and 1 Tbsp each salt and pepper.
Alternate the remaining layers between sweet potatoes and Yukon gold, continuing the method of 3 layers of potato, 1 c cream, 3 oz cheese, 1 Tbsp each salt and pepper.
Top the final layer with 4 Tbsp Parmesan cheese and cover with a layer of parchment paper.
Fill a second casserole dish halfway with water, and press it into the potato pavé.
Bake compressed at 350°F for 2 hours.
Remove the top casserole dish, turn oven to 450° and bake for 10 more minutes.
Allow to cool, cut into 4 inch "paving stones" and enjoy with any meal!
- Dustin Cooknell, the Genoa Bay Café
#9-5000 Genoa Bay Rd, Duncan, 250-746-7621, www.genoabaycafe.com.
Chef Dustin Cooknell’s gran was his inspiration; “she would put on a slow-cooked meal before going on shift.” To this day, “low and slow is one of my favourite methods - winter meats, filled with fruit or veg and wine.” He picked up a passion for chiles in Mexico and grows his own. Bacon jam and bourbon chutney is available in the Café.This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.