INGREDIENTS
°2 tbsp. (30ml) butter
°2 cups (500ml) milk
°1 cup (125 g) Canadian Neufchâtel cheese or Canadian herb flavored curd cheese
°1 cup (250 g) grated Canadian White Cheddar
°8 oz (250 g) sliced fresh mushrooms
°4 green onions chopped
°1 pinch of nutmeg
°A little fresh thyme
°Salt and pepper to taste
°6 new potatoes from Quebec
°1 cup (250ml) breadcrumbs
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~ CALIFORNIAN SPAGHETTI SALAD ~
INSTRUCTIONS
Wash the potatoes and slice them. Melt the butter and sauté the mushrooms and green onions for about 2-3 minutes over low/medium heat. To book.
Heat the milk and the Canadian Neufchâtel cheese or a Canadian cheese flavored with fine herbs gently while stirring for a few minutes. Add nutmeg and thyme, pepper and salt. Cook until smooth and consistent.
Put the potatoes in a gratin dish and add the mushrooms and green onions. Pour the milk and cheese mixture on top. Sprinkle with breadcrumbs and Canadian Cheddar cheese and bake at 180°C (350°F) for 15 to 20 minutes
