With the addition of onion, bacon, mushrooms, garlic, mustard & parmesan cheese this is lifted to a new level of deliciousness! Serve as a side dish or pair it with some cold meat and salad for a lovely lunch.
60g butter
1/4 cup plain flour
2 1/3 cups milk
2 cups grated tasty cheese
2 Tbsp freshly grated parmesan cheese
1 Tbsp Dijon mustard
1 tsp olive oil
2 cloves garlic, crushed
1 brown onion, diced
1 portobello mushroom, diced
3 rashers shortcut bacon, chopped
1 kg Sebago potatoes, peeled, thinly sliced
salt & freshly ground black pepper
Preheat oven to 180°C. Grease a 6cm deep, 24cm square baking dish.
Melt butter in a heavy-based saucepan over medium heat. Add flour. Cook, stirring constantly, for 2 minutes, or until bubbly. Remove from heat. Slowly add milk, stirring constantly until well combined. Return to heat. Cook, stirring, until sauce comes to the boil. Add 1 1/2 cups of tasty cheese , parmesan cheese and mustard. Stir to combine.
Heat oil in frypan, add garlic and onion and cook onion until soft. Add bacon and cook, stirring, until slightly crisp. Add mushrooms and cook, stirring, for 5 minutes.
Arrange one-third of potatoes, overlapping slightly, over base of baking dish. Sprinkle with salt and pepper. Spoon one-third of the cheese sauce over potatoes followed by one-third of the bacon & mushroom mixture. Repeat twice.
Sprinkle with remaining cheese. Bake for 1 hour, or until potatoes are tender and top is golden.
If top begins to brown too much, cover with foil.
Serves 6 as a side dish
60g butter
1/4 cup plain flour
2 1/3 cups milk
2 cups grated tasty cheese
2 Tbsp freshly grated parmesan cheese
1 Tbsp Dijon mustard
1 tsp olive oil
2 cloves garlic, crushed
1 brown onion, diced
1 portobello mushroom, diced
3 rashers shortcut bacon, chopped
1 kg Sebago potatoes, peeled, thinly sliced
salt & freshly ground black pepper
Preheat oven to 180°C. Grease a 6cm deep, 24cm square baking dish.
Melt butter in a heavy-based saucepan over medium heat. Add flour. Cook, stirring constantly, for 2 minutes, or until bubbly. Remove from heat. Slowly add milk, stirring constantly until well combined. Return to heat. Cook, stirring, until sauce comes to the boil. Add 1 1/2 cups of tasty cheese , parmesan cheese and mustard. Stir to combine.
Heat oil in frypan, add garlic and onion and cook onion until soft. Add bacon and cook, stirring, until slightly crisp. Add mushrooms and cook, stirring, for 5 minutes.
Arrange one-third of potatoes, overlapping slightly, over base of baking dish. Sprinkle with salt and pepper. Spoon one-third of the cheese sauce over potatoes followed by one-third of the bacon & mushroom mixture. Repeat twice.
Sprinkle with remaining cheese. Bake for 1 hour, or until potatoes are tender and top is golden.
If top begins to brown too much, cover with foil.
Serves 6 as a side dish
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