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Recipe

Potato, mustard and cheddar bake

This potato bake is oozing with cheddar, making for a dish that exudes comfort and warmth. Creamy and cheesy, with a sharp kick from the hot English mustard topping, this is the perfect winter side dish.

By Hayley Dodd
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

  • 1 kg waxy potatoes (eg Désirée, Nadine), scrubbed then cut into 3-4cm chunks
  • 1/4 cup flour
  • 3/4 cup milk
  • 1/2 cup cream
  • 3/4 cup chicken or vegetable stock
  • 1 onion, thinly sliced
  • 2 bay leaves
  • 2 tbsp hot English mustard
  • 2 cups (160g) grated cheddar cheese

Method

  • 1
    Preheat oven to 220°C.
  • 2
    Place potatoes and a good pinch of salt in a large saucepan and cover with boiling water. Bring to the boil over high heat. Cook for 4-5 minutes or until just tender then drain well.
  • 3
    Meanwhile, whisk flour and milk in a medium pot (off the heat) until smooth. Stir in cream, stock, onion and bay leaves. Place over high heat and bring to the boil, stirring occasionally. Simmer for 2 minutes or until thickened slightly.
  • 4
    Place potatoes in a ceramic oven dish (we used a 22cm round one) and pour cream mixture over the top. Dollop with mustard and scatter cheese on top.
  • 5
    Bake for 20 minutes or until potatoes are cooked and the cheese is golden and bubbling.

Notes

You might want to place the dish inside another dish or on an oven tray in case it bubbles over during cooking.

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