Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
Everyone has a favourite go-to macaroni casserole, but this Salmon Cheddaroni from our archives might just become your new weeknight comfort meal. An easy bread-crumb topping creates a crispy crust, making every bite as tasty as the last. Serve with steamed vegetables. Cost: $2.30/serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2015
1 1/4 cup
1 3/4 cup
1 1/2 cup
(each 213 g)
red sockeye salmon
drained and flaked
1 1/2 cup
fresh bread crumbs
PER SERVING: about
Total fat33 g
Saturated fat18 g
Total carbohydrate32 g
In large saucepan of boiling lightly salted water, cook pasta according to package
Meanwhile, in separate large saucepan, melt half of the butter over medium heat; cook onion and garlic, stirring, until onion is tender, about 4 minutes.
Sprinkle in flour; cook, stirring, until light golden, about 3 minutes.
Gradually whisk in milk until smooth. Add Worcestershire sauce and cook, whisking constantly, until thick enough to coat back of spoon, about 4 minutes.
Stir in Cheddar until melted. Stir in sour cream, salmon and pasta. Scrape into lightly greased 8-cup (2 L) casserole dish or baking dish.
Melt remaining butter; mix with bread crumbs and sprinkle over top of casserole. Bake in 350 F (180 C) oven until topping is golden and casserole is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
Panettone, a tall and cylindrical sweet bread made from a buttery, egg-rich dough, is an Italian Christmas classic. While it's traditionally made with dried fruit, we've added indulgent chocolate and roasted hazelnuts for the most decadent dessert possible. Serve with espresso, and use any leftovers for French toast or bread pudding.
Portion size16 servings
Credits :Canadian Living Magazine: December 2014
active dry yeast
such as Frangelico
Per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate48 g
Add milk to large bowl; sprinkle yeast over top. Cover with plastic wrap and let stand until yeast begins to rise to surface, about 10 minutes. Stir in 1 cup of the flour to make sticky dough. Cover bowl with greased plastic wrap; let rise in warm draft-free area until bubbly and doubled in size, about 1-1/2 hours.
In separate large bowl, beat together egg yolks, eggs, granulated sugar, hazelnut liqueur, vanilla and salt until pale yellow, foamy and doubled in volume, about 5 minutes. Beat in butter, 1 tbsp at a time. Stir in yeast dough and 3 cups of the flour to make sticky dough. Transfer to well-floured work surface; knead for 8 minutes to make smooth dough, adding as much of the remaining flour as needed. Let rest for 5 minutes.
Press down on dough. Sprinkle with chocolate and hazelnuts; fold over and knead until evenly distributed, about 1 minute. Place in large greased bowl; cover with greased plastic wrap and let rise in warm, draft-free area until doubled in size, about 2 hours.
Press down on dough. Turn out onto floured work surface; shape into ball, pinching bottom to smooth top.
Grease large panettone mould or deep 6-1/4-inch (16 cm) wide saucepan. Line bottom and side with parchment paper, leaving 1-inch (2.5 cm) overhang. Pllace dough, seam side down, in mould. (Make-ahead: Cover and refrigerate for up to 14 hours.
Let stand at room temperature for 1 hour; skip 2-hour rise and prepare panettone for baking as directed.) Cover with greased plastic wrap and let rise in warm draft-free area until doubled in size, about 2 hours.
Cut 1/4-inch (5 mm) deep X in top of loaf; brush top with butter. Bake in bottom third of 350?F (180?C) oven until cake tester inserted in centre comes out clean, 65 to 75 minutes; cover with foil once top becomes darker than colour of milk chocolate. Let cool for 1 hour. Pull on parchment paper to remove cake from mould; let cool completely on rack. Sprinkle top with icing sugar. Cut into wedges.