New potatoes with cheddar cheese sauce

New potatoes with cheddar cheese sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 2
Take this simple side dish for two to a new level with a mature cheddar cheese, smoked paprika and cayenne pepper

Nutrition and extra info

Nutrition: per serving

  • kcal469
  • fat31g
  • saturates19g
  • carbs28g
  • sugars7g
  • fibre2g
  • protein19g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 250ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • ½ tsp English mustard powder
  • 100g mature cheddar (I used Montgomery), grated
  • ½ tsp smoked paprika
  • pinch of cayenne pepper

Method

  1. Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it’s all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.

  2. Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Minoo's picture
Minoo
28th May, 2016
This is a really, really rich dish. We happily had it as a main with veg on the side and found it really filling so I think I might struggle to have it as a side! I was able to make the whole thing the night before then just cook it in the evening. I used semi skimmed milk rather than whole milk and it was still really rich!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.