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Ontario Halts U.S. Electricity Surcharge Amid Trade Tensions

  Ontario Premier Doug Ford has announced the suspension of a 25% surcharge on electricity exports to three U.S. states—Michigan, New York, and Minnesota—following a diplomatic overture from the White House. The surcharge, introduced just a day earlier, was Ontario's response to U.S. President Donald Trump's decision to double tariffs on Canadian steel and aluminum to 50%. The decision to pause the surcharge came after U.S. Commerce Secretary Howard Lutnick extended an "olive branch" by inviting Ford and Canadian Finance Minister Dominic LeBlanc to Washington for discussions on trade. The meeting, scheduled for Thursday, aims to address the escalating trade tensions and explore a renewal of the Canada-United States-Mexico Agreement (CUSMA). Ford emphasized the importance of diplomacy, stating, "When someone's putting out an olive branch, we sit back, we accept it—graciously, by the way—and let's start moving." While the U.S. has yet to retract its ta...
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Potatoes Au Gratin

 


Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.

INGREDIENTS

  • Butter to grease the baking dish
  • 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (4 oz) finely grated Parmigiano-Reggiano
  • 2¼ cups heavy cream
  • Fresh thyme, for serving (optional)


    INSTRUCTIONS
    1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
  • In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
    1. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
  • Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.


    2. Make Ahead: If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.





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