|20 g||mixed herbs|
|3||garlic — cloves|
|6 g||freshly ground black pepper|
|100 g||cheddar cheese|
|6 g||smoked paprika — optional|
|600 ml||white sauce (recipe below)|
|1 l||milk, heated|
|150 g||onion — finely chopped|
White Sauce: Add butter to a pot on medium heat and melt (be careful not to burn). Once butter is melted, add flour and whisk until fully incorporated cook for about 8 mins if this is not done the sauce texture will be grainy because the flour has not been cooked out.Once the flour and butter paste (called a roux) is ready, add in your warm milk into four stages doing consistent whisking so that it mixes well and you get a smooth thick texture.Season with salt and pepper add more seasoning if needed to taste. Sauce should be done once its thick enough to coat the back of a spoon.
Preheat oven to 160 C. Thinly slice garlic and set aside. Cut potatoes into medium sized cubes season, with salt and pepper and then toss into oil with herbs and thinly sliced garlic.Once potatoes are fully coated place into baking dish and place into the oven to crisp up. Warm up white sauce. Remove potatoes once golden in colour and pour over white making sure they are fully coated. Grate over cheese until fully covered. Turn oven up to 200 C and place bake inside, bake for 20-25 mins until completely golden and potatoes are soft.Top with herbs before serving.
This recipe was published with permission by Marlon De Freitas from the Capsicum Culinary Studio.