New potatoes with cheddar cheese sauce
By Tom Kerridge
Take this simple side dish for two to a new level with a mature cheddar cheese, smoked paprika and cayenne pepper
-
Prep:5 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 469
-
fat 31g
-
saturates 19g
-
carbs 28g
-
sugars 7g
-
fibre 2g
-
protein 19g
-
salt 1.3g
Ingredients
- 175g new potatoes
- 250ml full-fat milk
- 25g butter
- 25g plain flour
- ½ tsp English mustard powder
- 100g mature cheddar (I used Montgomery), grated
- ½ tsp smoked paprika
- pinch of cayenne pepper
Method
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.
