cider cheese sauce & purple potatoes

cidesauceEvery time there are leftover ingredients that I do not want to die in my fridge, some mass experimentation incurs, and I swear the best recipes arise.


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.  (It’s cool I can still type.)

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 in said fridge would go really bad if not used… immediately.  I had potatoes, and I might as well make some flavors hold hands.


This result 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 easier to digest than our extremely-processed stuff we put into our bodies in the States.  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!

cider cheese sauce & purple potatoes

Serves 2
Prep time 8 minutes
Allergy Milk
Dietary Corn Free, Egg Free, Gluten Free, Nut Free, Soy Free, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Serve Hot


  • 8 fingerling potatoes (purple variety is pretty, but use whatever variety you want)
  • 8 sprigs thyme (use only the leaves and chop them lightly)
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • pepper to taste
  • 4 tablespoons butter or non-dairy butter substitute (or coconut oil)
  • 2 tablespoons mochiko (sweet rice flour) (if you can't find it, use normal rice flour, but it won't be as thick)
  • 1 cup hard or non-alcoholic apple cider
  • 1 cup soft cheese (i.e. brie, goat's cheese, a young cheddar, etc.) or vegan cheese substitute (parmesan variety is best)
  • 1/4 teaspoon ground nutmeg


Step 1 Pre-heat oven to 375 degrees Fahrenheit.
Step 2 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.
Step 3 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.
Step 4 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!


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