Cheesy Potato and Herb Bake

Twenty-six-year-old Marlon De Freitas from Grassy Park is part of the Capsicum Culinary Studio team in Cape Town. He gives you an easy potato bake recipe – real comfort food and perfect for those spuds that may need to be used soon.

COZY CHEESY POTATO AND HERB BAKE

Ingredients:

Potatoes - 3 large

Herbs fresh or dried - 20grams

Oil - 10ml

White Sauce - 600ml (see recipe below)

Garlic - 3 cloves

Salt and Pepper – 6 grams each

Cheese -100 grams (any cheese that melts well)

Smoked paprika – 6 grams (optional)

Method:

• 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 20-25mins until completely golden and potatoes are soft.

• Top with herbs before serving.

IMPORTANT NOTES:

Add left over roast chicken and different vegetables such as butternut, onions or cauliflower to bulk it up and improve the flavour.

WHITE SAUCE RECIPE

Ingredients:

Milk - 1 litre (warm)

Salt and Pepper- 6 gram of each

Flour - 200grams

Butter- 200grams

Finely Chopped Onion - 150grams (optional)

METHOD:

• 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.