Prep 10 mins
Cook 40 mins
From Australian Super Food Ideas. A very tasty potato dish. Have included cooking time for boiling potatoes and making sauce and oven time. I think you could make this ahead and keep in the refrigerator but would have to take out for at least 30 minutes before cooking and would cook at a slightly lower temperature for longer to ensure it heats all the way through. NOTE 28 May'10 - Tasty cheese = cheddar, usually a young one; my personal preference is a sharp or aged vintage one depending what I have on hand but all will work well but just give a different depth of flavour. Also a sprinkle of paprika on top (or mixed with breadcrumbs does not go wrong - not unusual for me to do on a cheesy topped dish).
- 800 g potatoes (peeled)
- 50 g butter
- 2 spring onions (scallions, finely sliced or 1 small brown onion, finely chopped)
- 2 garlic cloves (crushed or minced)
- 2 tablespoons plain flour
- 1 cup milk (warmed)
- 2 teaspoons coarse grain mustard
- 1 teaspoon thyme leaves (fresh and chopped)
- 1 cup tasty cheese (grated)
- 1⁄4 cup dried breadcrumbs
- Preheat oven to 175C/350F (160C/320F fan forced).
- Cook potatoes, uncovered, in a large pot/saucepan of boiling, salted water for 10 to 12 minutes or until just fork tender.
- Set aside for 5 minutes and then cut into small cubes and transfer to a bowl.
- Melt butter in a saucepan over medium-high heat and add spring onion or (onion) and garlic and cook until just tender (1 minute for spring and about 2 for onion).
- Add flour and continue to stir for a minute.
- Add milk and whisk (balloon whisk) and whisk until smooth and then continue to stir with a wooden spoon until sauce thickens and then remove from heat.
- Add mustard and thyme and season with salt and pepper, stirring to combine.
- Now add milk mix to the potatoes and gently mix together.
- Spoon potatoes into four 1 cup capacity ovenproof dishes or ramekins.
- Divide the cheese and then the breadcrumbs equally over the top of the potatoes.
- Place dishes on a baking tray.
- Bake for 10 to 15 minutes or until cheese melts and breadcrumbs are golden.
- Stand for 5 minutes before serving.
What a treat Pat. We really enjoyed the potatoes prepared this way. The mustard, garlic, onion and thyme give a nice flavor to the potatoes. It was quick and easy to make, the potatoes were tender and delicious. Thanks for sharing your recipe which I will make again.
This turns out good even if you are multitasking and screw up - I was potato-light, and endedup with too much sauce for the potatoes - if you could really have too much of this delicious sauce. I followed a suggestion of a reviewer, and cubed my potatoes first, then zapped in the microwave to the proper doneness. Used a combo of fresh and dried thyme, as the thyme has partially died back. Used a white cheddar instead of tasty cheese, which I believe is a velveeta-type of cheese, in any event, not sold in the US. I halved the recipe and cooked this in a 2 cup ramekin, and it was perfect. Well, the crumbs did not quite brown enough, as the excess sauce was bubbling up, but not the recipe's fault. A lovely side.
Very nice potato dish. Coarse grain mustard gives it nice kick. I didn't have fresh thyme so I used just a pinch of dry thyme and used low fat milk. I baked it in casserole dish for 30 minutes. Served with grilled chicken breast. This would be nice with pasta as well. Thank you for recipe will make it again!