Inspired by the traditions of the den Haan family of Sheldon Creek Dairy in Alliston, Ontario, sweet and yellow potatoes topped with the richness of local aged Gouda deliver the flavours of fall.
Recipe developed by Chef & Professional Home Economist Emily Richards in collaboration with the den Haan family.
Butter a 13 x 9-inch (3 L) casserole dish and set aside. Preheat oven to 350ºF (180ºC).
In a skillet, heat butter over medium heat. Cook garlic, leek and sage, stirring occasionally for about 5 minutes or until softened. Remove from heat.
In prepared dish, layer half of the yellow fleshed and sweet potatoes, alternating colour. Sprinkle half of the salt and pepper and half of the leek mixture over top. Sprinkle with half of the cheese. Repeat layer once. Pour whipping cream over top. Cover with foil and bake for 1 hour and 20 minutes or until potatoes are tender when pierced with a knife. Uncover and return to oven to bake for about 20 minutes more or until top is golden. Let stand before serving.