10 leaves from a Savoie cabbage

1 1/2 cups (375 ml) leek, finely sliced

2 tablespoons (30 ml) softened butter

1/4 cup (60 ml) white wine

1/4 lb (115 g) Riopelle cheese or other triple cream Brie, without rind

1/4 lb (115 g) Oka cheese, Iberville or other washed rind cheese, without rind and cut in cubes

6 Russet potatoes peeled and cut with a mandolin in 1/8 in. (3 mm) thick slices

3 cups (750 ml) milk

1 sprig fresh thyme

1 whole garlic clove

The top part of a small butternut squash, peeled and sliced with a mandolin

1/4 lb (115 g) Gré des Champs cheese or other firm cheese, without rind and grated

Salt and pepper

In a large pot of salted boiling water, blanch the cabbage leaves for about 4 minutes or until tender. Drain under cold water and set aside.

In a skillet, cook the leeks in the butter until tender. Add the wine and let reduce until almost dry. Season with s salt and pepper. Add the Brie and the washed rind cheese. Stir until the cheese has melted. Adjust the seasoning. Set aside.

In the same skillet, put the potatoes, milk, thyme and garlic. Season with salt and pepper.

Bring to a boil and simmer on medium heat for about 5 minutes or until the potatoes are al dente. Stir a few times so that the milk doesn’t scorch at the bottom of the pan. Remove the thyme and garlic clove. Drain the potatoes and return the milk to the skillet. Add the squash and again bring to a boil. Simmer over medium heat or until the squash is al dente. Drain and set aside.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).Line the bottom of a 9-inch (23-cm) springform pan with parchment paper.

Put 1 large cabbage leaf at the bottom of the mould. Line the sides of the mould with 6 leaves letting them hang over. Put another leaf at the bottom. Add 2/3 of the potatoes. Season with salt and pepper. Press lightly and add the leek and cheese mixture. Add the remaining potatoes, cheese and squash. Put a cabbage leaf on top. Fold the leaves toward the centre and top with the final cabbage leaf.

Wrap the mould in two sheets of aluminium foil. Put the mould on a baking sheet. Bake in the oven for 1 hour and 30 minutes. Remove from the oven. Lay a plate on top of the mould. Let rest for 15 minutes.

Remove the mould and serve with a green salad.

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