New potatoes with cheddar cheese sauce

New potatoes with cheddar cheese sauce

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(1 ratings)

Prep: 5 mins Cook: 30 mins


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
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  • 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



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

  • 25g butter



    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


  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.

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Comments, questions and tips

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26th Nov, 2018
top recipe , great with fish or anything really.
Minoo's picture
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!
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