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4
from 1 vote
Cheesey topping for The Ultimate Baked Potato with Cheese
You've baked your potato to perfection, now pour over this umptous cheesey topping!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
British
Diet:
Vegetarian
Servings:
2
portions
Calories:
635.22
kcal
Ingredients
40
grams
butter
25
grams
corn flour
1
pint
milk
1
tsp
mustard
60
grams
mature cheddar cheese
grated
45
grams
red Leicester cheese
grated
45
grams
double Gloucester cheese
grated
2
tbsp
chives
chopped
Metric
-
US Customary
Instructions
In a heavy pan, melt the butter. Once the butter has completely melted stir in the four until a paste forms.
Cook this gently over the heat for 1-2 minutes.
Slowly add the milk to the flour and butter paste trying to avoid any lumps. Whisking with a hand whisk can be helpful here.
Once the milk and flour mix have fully combined, heat on a low heat for 5 minutes until the sauce begins to thicken and bubble gently.
Add in the cheese and tsp of mustard. Stir until the cheese has melted completely and the mustard fully incorporated.
Let the sauce bubble for another 5 minutes until thick and luxurious.
Pour the source over your freshly baked potato and top with the chives
Notes
Don't forget to put your jacket potato in the oven while you're making the sauce!
Nutrition
Calories:
635.22
kcal
|
Carbohydrates:
23.74
g
|
Protein:
26.28
g
|
Fat:
48.59
g
|
Saturated Fat:
30.52
g
|
Trans Fat:
0.66
g
|
Cholesterol:
144.96
mg
|
Sodium:
712.65
mg
|
Potassium:
402.63
mg
|
Fiber:
0.28
g
|
Sugar:
12.33
g
|
Vitamin A:
1593.91
IU
|
Vitamin C:
1.79
mg
|
Calcium:
799.81
mg
|
Iron:
0.63
mg