- 175g new potato
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
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.
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.