Prep. Time 15 mins
Cooking Time 50 - 55 mins
Yields 8 to 10 servings
3 tbsp (45 ml) whipping cream 35 %
1 egg yolk
3 tbsp (45 ml) butter*
3 tbsp (45 ml) butter
2 onions, chopped
1 lb (500 g) lean ground pork
1 clove garlic, chopped
1/2 tsp (2 ml) oregano
1/2 tsp (2 ml) fresh thyme
Pepper, to taste
12 oz (336 g) 1 can corn kernels
14 oz (392 g) 1 can creamed corn
6 slices of Canadian Mozzarella cheese
InstructionsPeel potatoes, cube and cook in salted boiling water for 20 minutes.
Mash potatoes and mix in cream, egg yolk and 3 tbsp (45 mL) of butter. Set aside.
In a pan, heat 3 tbsp (45 mL) of butter and cook onions, then add ground pork and cook for 4 to 5 minutes. Add garlic, oregano and thyme. Season with salt and pepper. Set aside.
Mix together drained corn kernels with creamed corn.
In a large ovenproof dish, layer potatoes, corn and ground pork alternately, beginning and ending with potatoes. Top with Canadian Mozzarella cheese slices. Cook in a 350 °F (180 °C) oven for 25 to 30 minutes.
*Butter is used twice in this recipe