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Whelk casserole au gratin

3 Thinly sliced potatoes
1 Minced leek
500 ml (2 cups) Shredded Mozzarella
2 x 5 oz. cans Sliced whelks
(To taste) Freshly ground pepper
2.5 ml (1/2 teaspoon) Thyme
1 can (10 oz.) 284 ml Mixed vegetables
500 ml (2 cups) Béchamel sauce
15 ml 1 tbsp. Garlic blossom
1. In a greased Pyrex dish (9 in. x 13 in (3 L), place the potato slices one on top of the other to cover the entire bottom.
2. Sprinkle the minced leek on the potatoes, add the mixed vegetables, season with pepper and thyme and add 1 cup of the Mozzarella cheese.
3. Bake at 400 °F (200 °C) for approximately 35 minutes and cover.
4. Uncover and add the whelks and remaining cheese.
5. Mix the garlic blossom and Béchamel sauce; cover the casserole with the mixture.
6. Bake until the cheese becomes golden brown and serve.

Source: Saveurs d'ici