HASSELBACK POTATOES, CHEESE SAUCE & CRISPY BACON – LITTLE MUFFIN BLOG

Name: Hasselback Potatoes, Cheese Sauce & Crispy Bacon – Little Muffin Blog
Ingredients: 4-6 Rooster potatoes, washed; 1 tbsp + 1 tsp rapeseed or olive oil; 30g butter; 30g plain flour; 1 tsp grainy mustard; 300ml full fat milk; 80g mature cheddar cheese; 4 rashers or streaky bacon, chopped; 1 spring onion, finely sliced; 10g parsley, roughly chopped; Salt &amp; pepper

Ingredients for 4

4-6 Rooster potatoes, washed
1 tbsp + 1 tsp rapeseed or olive oil
30g butter
30g plain flour
1 tsp grainy mustard
300ml full fat milk
80g mature cheddar cheese
4 rashers or streaky bacon, chopped
1 spring onion, finely sliced
10g parsley, roughly chopped
Salt & pepper

HASSELBACK POTATOES, CHEESE SAUCE & CRISPY BACON – LITTLE MUFFIN BLOG

Cooking time: 40-45 MIN

Preheat the oven to 190°C fan. Line a baking tray with some greaseproof paper.
Place each Rooster potato on to a wooden spoon and slice down multiple times until the knife reaches the spoon edge, creating a hasselback effect. Repeat with the remaining potatoes and add them to the tray.
Drizzle well with 1 tbsp oil and season with salt & pepper. Bake for 35-45 minutes depending on size of the potatoes until golden and crispy.
Meanwhile, fry the bacon in 1 tsp of oil in a hot frying pan until crisp, then set aside.
Make the cheese sauce by melting the butter in a small pot. Add the flour then cook it out for 1 minute. Gradually add the milk in stages, continuously mixing with a wooden spoon or whisk until smooth.
Take the sauce off the heat and add the cheese and mustard & season with salt and pepper.
Place the golden hasselback potatoes on to a plate, drizzle with cheese sauce and top with the crispy bacon. Scatter some fresh parsley & spring onion over the top to garnish and enjoy.