11 Gourmet Glos­sary

Canadian Living - - Real Life Made Simple -

Has­sel­back pota­toes first ap­peared at the Has­sel­backen restau­rant in Stock­holm. Tra­di­tion­ally, the pota­toes are sliced about halfway through, then baked with but­ter and a bread crumb top­ping. In this is­sue, we’ve turned the clas­sic dish into a de­li­ciously cheesy casse­role. Find the recipe on page 118.

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