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cube and cook in salted boiling water for 20 minutes.
Mash potatoes and mix in cream
egg yolk and 3 tbsp (45 mL) of butter. Set aside.
In a pan
heat 3 tbsp (45 mL) of butter and cook onions
then add ground pork and cook for 4 to 5 minutes. Add garlic
oregano and thyme. Season with salt and pepper. Set aside.
Mix together drained corn kernels with creamed corn. In a large ovenproof dish
corn and ground pork alternately
beginning and ending with potatoes. Top with Canadian Mozzarella cheese slices. Cook in a 350 °F (180 °C) oven for 25 to 30 minutes.