This simple, hearty dish, created by Artisan Member Sue Rubel of Nobscot Artisan Cheese, was designed to highlight her Alpine-style Herdsman Pless. While Sue no longer sells her beautiful cheeses, there are plenty of great cheeses made in Massachusetts that would work here. Try something like Herdsman from Chase Hill Farm, Appleton Farms’ Alpine, Maggie’s Round from Cricket Creek or Prescott from Robinson Farm.
- Herdsman Pless cheese, sliced
- Boiled new potatoes, cut open (mixed varieties make for a colorful dish)
- Nutmeg and/or pepper
Boil new potatoes until soft (but not mushy).
Arrange potatoes, sliced open, in individual baking dishes or 1 large dish.
Top with slices of Herdsman Pless; sprinkle lightly with nutmeg and more liberally (to taste) with pepper.
Pour a small amount of milk to line bottom of dish. Dot with butter.
Place in 350F oven until potatoes are hot and cheese is bubbly and brown.
Place thin slices of apple on the bottom of the baking dish & add a dash of cinnamon.
Place thin slices of tomato over the cheese and substitute Italian spices for nutmeg.