Ingredients
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800 g potatoes (peeled)
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50 g butter
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2 spring onions (scallions, finely sliced or 1 small brown onion, finely chopped)
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2 garlic cloves (crushed or minced)
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2 tablespoons plain flour
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1 cup milk (warmed)
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2 teaspoons coarse grain mustard
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1 teaspoon thyme leaves (fresh and chopped)
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1 cup tasty cheese (grated)
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1/4 cup dried breadcrumbs
Instructions
- 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.