This Easy Cheesy Potato Bake is easy to adapt and the whole family will love it. A delicious main with chunks of bread, of the perfect fuss free side dish.
Pre-heat your oven to 220°C/200°C(fan)/425°F/Gas 7. Par-boil 800 g Potato for 4 minutes.
Combine 500 ml Whole milk, 50 g Butter and 4 tablespoon Plain flour and heat on low until it thickens, about 5 minutes, whisking continuously.
Add 120 g Cheddar cheese, 1 teaspoon 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 tablespoon 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.
Notes
If you want to make these potatoes really indulgent, then add a splash of cream to the cheese sauce once it has thickened.
If you wanted to add some herbs to this, you could chop up some fresh rosemary or thyme and mix it in to the potatoes. You can also sprinkle it with some fresh parsley before serving for presentation.
Let the dish rest for 5-10 minutes when it comes out of the oven, as it will be really hot.