Recipes

| Potato and Apple Pie
| Potato and Chicken Lasagna
| Kids and Carbs Tex-Mex Potatoes
| Garden Fresh PEI Potato Salad

| PEI Potato and Vegetable Soup
| Chicken Pot Pie with PEI Potato Topping
| PEI Potato Vegetable Layers
| PEI Potatoes with Bacon and Onion

Potato and Chicken Lasagna

Have a wheat-free member in your family? Substitute PEI Potatoes for pasta, and everyone can enjoy this Italian favourite.

Ingredients
1 lb	ground chicken	450 g
6	large potatoes (thinly sliced)	6
1/4 cup	butter	62.5 ml
1/2 cup	diced onion	125 ml
4	cloves garlic (chopped)	4
4	large tomatoes (thinly sliced)	4
2	zucchinis (thinly sliced)	2
to taste	Fresh herbs: thyme, oregano,parsley (chopped)	to taste
10.5 oz	goat cheese	300 g

Heat heavy bottomed pan on high and lightly coat bottom with cooking oil. Sauté ground chicken with diced onion and 2 cloves of chopped garlic. Season with salt and pepper. Set aside. Melt ¼ cup of butter with remaining garlic. Toss the thinly sliced potatoes, melted butter and garlic together to evenly coat the potatoes. Season with salt and pepper. In an oven safe baking dish begin to alternately layer the potato, tomato, zucchini, chicken and herbs. Bake covered at 350 degrees for 30-45 minutes until all layers are easily pierced with a paring knife. Uncover and top with goat cheese (or favorite cheese) and bake for an additional 5-10 minutes.

Recipe from the Royal Agricultural Winter Fair, prepared by Chef Gordon Bailey, chef and owner of Lot 30 in Charlottetown, PEI