Mossend Blue Cheese Scalloped Potatoes Recipe

Try this Mossend Blue Cheese Scalloped Potatoes Recipe with a Cabernet Sauvignon or some hard apple cider.


| July 2013


The Joy of Cheesemaking (Skyhorse Publishing, 2011), by Jody M. Farnham and Marc Druart, offers easy-to-understand instructions for how to make cheese. Beautifully illustrated with gorgeous photographs, this comprehensive guide includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product. The clear guidance and convenient glossary allow the reader to learn all about cheese, from creating to choosing it, as well as pairing it with the right wines. The following excerpt comes from chapter 2, “Milk Composition and Seasonality.” 

You can purchase this book at the GRIT store: The Joy of Cheesemaking.

More from The Joy of Cheesemaking:

The Joy of Cheesemaking 

To ward off the winter blues, try making this savory, rich potato dish with your favorite local Blue cheese. Ours is from the family farm of Bonnieview in the heart of Vermont’s lush Green Mountains. The layered look of a tower of cheesy goodness can be achieved by cutting the cooled potatoes with a baker’s biscuit cutter. Serves 8–10 



Mossend Blue Cheese Scalloped Potatoes Recipe

3 lbs Yukon Gold potatoes, peeled and thinly sliced
1 1/2 C heavy cream
1 C whole milk
3 T flour
6 oz crumbled Blue cheese (Mossend Blue)
2 tsp kosher salt
1 T ground black pepper
4–5 sprigs of fresh thyme

Preheat oven to 350°F.







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