Potatoes Morney / Baked in a Cheese Sauce
You don’t have to peel the potatoes, just under the skin is the vitamin D and often peeling can remove this and the skins a good source of fibre - so leave it on, except for mash of course.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 45 - 50 minutes
Ingredients
All in one white sauce -
1/2 pint / 300 ml any milk
50g/ 1&1/2 oz butter
tip teaspoon mustard optional
1 clove garlic (optional)
1/2 diced onion (optional)
touch of ground nutmeg
80g/ 3 oz grated cheese of choice
3 large potatoes (around 700g)
Method
- Place all ingredients for white sauce in a pan
- Simmer for 15 minutes stirring occasionally
- When soft and thickened liquidise or pass through a sieve
- Season with salt and pepper
- Stir in half of the grated cheese
- Meanwhile - peel the potatoes, boil or steam till just under cooked
- Slice and place in an oven proof dish
- Pour on the white sauce
- Sprinkle with the rest of the cheese
- Bake in the oven for 20 - 30 minutes until golden brown