Oka Cheese Scalloped Potatoes

Oka Cheese Scalloped Potatoes

Comments: Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada; the cheese is named after the town.
It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.

Servings: 4

2 tablespoons [30 g] butter
2 cloves garlic, minced
2 pounds [900 g] rinsed, peeled, sliced potatoes
1/2 cup [125 mL] minced leek
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] pepper
1 cup [250 mL] milk
1/2 cup [125 mL] cream [15%]
10 1/2 ounces [300 g] Oka cheese, sliced
1/4 teaspoon [1 mL] nutmeg



Preheat oven to 400°F [200°C].
Butter a baking dish; sprinkle minced garlic all over the bottom.
Overlapping, cover the bottom of the dish with potato slices.
Sprinkle all over with minced garlic.
Salt an pepper using some of the salt and pepper.
Into a bowl, mix together milk and cream; pour 1/3rd of mixture all over potato slices.
Top with a few slices of Oka.
Repeat layers but after the third layer, sprinkle remaining milk-cream mixture with nutmeg.
Pour all over the layers; top with remaining Oka slices.
Bake into preheated oven for approximately 45 minutes, until golden brown.
Serve immediately.