Have you seen “The Guernsey Literary and Potato Peel Pie Society”?

It’s based on the novel of the same name, that tells a story about a writer who receives a letter from a pig farmer, who lives on the English island of Guernsey. The farmer writes to her about the book club he was associated with while the island was under German occupation during World War II, and how that literary society came to be.

The writer was so moved by his story that she goes to visit him and the club, able to “enjoy” the very potato peel pie the society is named after.

However, I may have exaggerated a little on the enjoyment part, since the film literally shows Lilly James’ character gagging on the pie, revealing how awful the pie really is.  But what could you expect when it contains only a potato, a beet, and a tablespoon of milk?

Not much.

But despite the failed attempt at making a decent tasting pie, which accurately depicts the time during the World War II occupation, when it has been said that everything was terrible, this was a great movie.

And that’s probably because the pig farmer was played by Michiel Huisman.

And now I’m so into pig farmers.

And traveling to Guernsey.

And look. They’ve got a double room in a bed and breakfast for $33 a night.

I wonder if it’s near a pig farm.

If so, I’m totally in.

Anyhoo.

This movie had me wanting to make potato peel pie. But there is seriously no way I’m going to make a pie of a potato, a beet, and a splash of milk and eat it.  So, I settled on scalloped potatoes.  Because it has potatoes and milk.

And cheese.

WIN!

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Scalloped Potatoes with Gouda and Thyme

serves 10

• 4 medium russet potatoes, peeled and sliced 1/8″ thick
• 2 medium sweet potatoes, peeled and sliced 1/8″ thick
• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 2 1/2 c. whole milk
• 1 1/2 tbsp. fresh thyme, chopped
• 1 1/2 tsp. Dijon mustard
• 1 c. freshly grated gouda cheese
• 1 c. freshly grated sharp cheddar cheese

Preheat the oven to 350 degrees F.  Butter a 2.5 quart baking dish and set aside.

Heat butter in a small saucepan over medium heat until melted.  Add flour, salt, and pepper and whisk constantly until mixture is smooth.  Gradually add the milk, whisking constantly.  Turn the heat up to high and bring to a boil, continually whisking to ensure the milk does not burn.

Once bubbling, reduce the heat to medium-low.  Add the thyme and mustard.  Whisk to combine.

Arrange the sliced potatoes in a layer on the bottom of the baking dish.  Pour a layer of white sauce over the potato layer.  Continue laying the potatoes and sauce, ensuring you end with the white sauce.

Top with the gouda and cheddar cheeses.  Cover your baking dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 30 minutes or until golden and bubbly.  Garnish with extra fresh thyme.