Ms. Dorothy Bradshaw has been cooking since she was a child, since about 7 or 8. She attended several cooking classes during her childhood that served as the spark of her soon to be passion. Cooking also runs as her family, as her mother guided her. For Ms. Bradshaw, cooking is rooted in her soul. She has a passion for it so strong that nothing can separate her from cooking. It’s something that is natural for her and it brings her peace and happiness. When cooking, one of her favorite spices to use is Cajun, and she has recently started using Turmeric as well. She also likes to mix her own seasonings using what she has in her cabinet. Ms. Bradshaw also prefers cooking dinner because it gives her a time to sit down, relax, and enjoy her meal without rushing or any interruptions.
Fun fact: Ms. Bradshaw loves cooking just about anything. But, one of the meals she doesn’t like to cook are chitterlings.
Any potatoes (Yukon preferred)
2 & ½ cups of almond milk (can use regular milk
3 sticks of unsalted butter
Paprika (for garnish)
Shredded mozzarella cheese
Shredded American cheese
9×11 Aluminum pan or Aluminum foil pan or metal pan
No glass pyrex
Serving for 4
Peel your potatoes. Slice them vertically, not too thin, about half a quarter. Boil your water and once boiled, place the potatoes in the water. When they’re soft, al dente, they’re done. You don’t want them to be mushy. After they’re done, strain the potatoes. Do not rinse them. Take a butter stick and grease the bottom and sides of the pan. Take some potatoes, and place one layer on the bottom of the pan. Cut your butter into square like tabs and place them throughout the potatoes. Take half a cup of almond milk and spread it across the potatoes. Take a handful of cheese and sprinkle over the potatoes. Repeat the series again until all potatoes are laid down. For the last layer, you want to apply a good coating of cheese. Take your aluminum foil and cover not too tightly. For a gas oven, cook on 350 for 25-30 minutes and for an electric stove, 325 for 25-30 minutes. Seasoning is optional once they’re finished.