Easy Cheesy Potato Bake
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Potato (peeled and chopped into 1 inch cubes)
- 100 g Mozzarella (grated)
- 120 g Cheddar cheese (grated)
- 130 g Leek (sliced)
- 6 Spring onion (Scallion) (chopped)
- 4 tablespoons Plain flour
- 1 tsp English mustard
- 50 g Butter (for the sauce)
- 1 tbsp Butter (for the vegetables)
- 500 ml Whole milk
- 10 g Fresh thyme
- 1 pinch Fine sea salt and ground black pepper
Method
- Pre-heat your oven to 220ยฐC/200ยฐC(fan)/425ยฐF/Gas 7. Par-boil 800 g Potato for 4 minutes.
- Combine 500 ml Whole milk, 50 g Butter and 4 tbsp Plain flour and heat on low until it thickens, about 5 minutes, whisking continuously.
- Add 120 g Cheddar cheese, 1 tsp English mustard, 10 g Fresh thyme and 1 pinch Sea salt and black pepper. Continue to heat and gently whisk, until the cheese has melted.
- Meanwhile, melt 1 tbsp Butter in a pan and gently cook 130 g Leek and 6 Spring onion (Scallion) for 3-4 minutes, or until softened.
- Put the potatoes in a large baking dish, add the leeks and onions and cover in the cheese sauce. Mix well and cover with 100 g Mozzarella.
- Bake in the oven for 40 minutes.