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New potatoes with cheddar cheese sauce

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
  • Serves 2
  • Easy
  • Calories 469
  • Carbohydrates 28
  • Saturated Fat 19
  • Sugar 7
  • Protein 19
  • Fat 31
  • Fibre 2
  • Salt 1.3

Nutrition per serving

  • Calories 469
  • Carbohydrates 28
  • Saturated Fat 19
  • Sugar 7
  • Protein 19
  • Fat 31
  • Fibre 2
  • Salt 1.3

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

  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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