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  • Paula Tiberius

Scalloped Potatoes With Sheep’s Cheese

Looking for comfort food this winter? Something that will pack you so full of carbs and oily cheese that you’ll fall into a coma on the couch, even with Spongebob Squarepants blaring on the television and a little person jumping on the cushions right beside you?

Look no further! You’ve found the recipe you’re looking for! Here it is, coming out of our 1940’s ‘Grillovator!’ Okay, it’s a broiler. But it takes up so much room beside the oven that, believe me, it deserves its grandiose name.

The sheep’s cheese makes this old favorite funky – kinda like truffle oil mac ‘n’ cheese, if that means anything to you.

Scalloped Potatoes With Sheep’s Cheese

4 large potatoes cut lengthwise and then sliced thinly widthwise

1 medium yellow onion cut in half and sliced thinly

8 ounce Shepherd’s Basque sheep’s milk cheese, shredded

2 cups of almond milk (or dairy milk)

1/4 cup whole wheat flour

2 tablespoons butter

1 sprig fresh rosemary

Salt & Pepper

Layer all the potatoes, onions and rosemary in a 10 x 13 glass baking dish, salting and peppering as you go.

Heat and whisk the flour and butter together and then whisk in the milk to create your roux. Take off the heat and stir in about a third of the shredded cheese.

Pour your cheese sauce over the potatoes and onions, then pile the remaining shredded cheese on top. Bake for about half an hour at 375 degrees, then broil for 5-8 minutes, depending on how long it takes for the cheese to get brown and crispy. If you happen to have a Grillovator, you’re looking at almost 10 minutes…


Serve as a side dish, or eat the whole thing standing over the stove after everyone’s asleep and you have the TV to yourself.

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