This was the case tonight. In fact, I am still chewing on the potatoes, feeling the creaminess of the cheese sauce create this sort of liquid pillow of heaven in my mouth, and sipping on my leftover Sauvignon Blanc from last night’s Kombucha pairings as I type. Man, cooking is difficult.
Anywho, this sauce became an imperative for the evening after wanting to use the small portion of raw, grass-fed milk soft cheese I had in the refrigerator from last night, and the realization that the cider I had put in storage in said ice box would go really bad if not used… immediately. I had potatoes, I have creativity, and I might as well pair these two bad boys together.
Two “bad boys” did make a right, this time. Holy mother of pearl, a very right “right”.
This dish resembles a fondue. The Bubble Child problem with fondue, is that it is traditionally prepared with a bechamel, which is a dairy sauce thickened by flour. I used Mochiko (sweet rice flour) instead of flour, and the raw milk cheese is FAR easier to digest than our extremely-processed stuff we put into our bodies here. Bread is also avoided by using the baby purple potatoes, which I simply popped in the oven with a bit of thyme, oil, and sea salt. Soooooooo…..(oooo…..) DELICIOUS!
Enjoy: Cider Cheese Sauce Potatoes
8 fingerling potatoes, washed, dried, and quartered
8 springs thyme, only use the leaves and chop lightly
2 tbs. olive oil
1/4 tsp. sea salt
pepper to taste
4 tbs. butter*
2 tbs. mochiko (sweet rice flour)
1 cup cider (“hard” or alchohol-free will do)
1 cup soft cheese, rind removed and broken into small pieces (camembert, brie, a young cheddar, provolone, etc.)*
1/4 tsp. ground nutmeg
Preparation time: 5 minutes
Cook time: 35-45 minutes total
- Pre-heat oven to 375 degrees Fahrenheit.
- In medium bowl, mix together potatoes, thyme, olive oil, sea salt, and pepper. Spread with no overlap on a large baking pan, and pop into the oven. You will cook these for about 35-45 minutes, or until they are completely soft when a fork is inserted, and the edges are crispy and browned.
- Wait about 30 minutes, and then you can start your cheese sauce. In a medium saucepan, melt 4 tbs. butter over medium-low heat. Once completely melted, whisk in 2 tbs. sweet rice flour, and continue to whisk over medium-low heat for 2-3 minutes, or until mixture gets pudding-thick. Gradually stir in the cider (pour in a small stream about 1/4 cup at a time). Whisk for another 3 minutes. Add cheese, and stir constantly until cheese is completely melted. Add nutmeg, stirring for another minute, and remove from heat.
- By now, your potatoes should be done. Remove them from the oven, and let cool for a few minutes. Serve the cheese sauce in a ramekin or sauce dish, and surround with the potatoes. Dip it up, and really, really, enjoy!