Prep Time: 15 minutes | Cook Time: 1 hour, 30 minutes | Serves: 12
Ingredients
- 12 The Good Stuff white baby potatoes
- 25g Beautifully Butterfully butter
- 20g White Mill plain flour
- 160ml Farmdale milk
- 65g Westacre parmesan cheese, finely grated, plus extra to serve
- 65g Emporium Selection mozzarella cheese, grated
- Freshly ground black pepper, to serve
- The Olive Tree extra virgin olive oil, for brushing
Method
- Boil the potatoes whole in a large pot of salted water for 20 minutes or until soft. Gently remove and place on a tea towel to dry.
- Preheat oven to 180°C (or 160°C fan-forced). Generously brush oil into each hole of a 12-hole metal muffin tin. Add a potato on top and use a pestle to squish it down, creating a little cup to accommodate the filling. Brush generously with more oil and season with salt and pepper.
- Bake for 35-45 minutes or until crispy and golden.
- Meanwhile, make the cheese sauce. Place the butter into a small saucepan over a medium heat until melted. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Whisk until the mixture thickens then add the cheeses. Take off the heat and whisk until smooth. Season with salt and pepper.
- Spoon the cheese sauce into the potato cups and bake for 10 minutes. Gently remove and place on a platter. Top with extra parmesan and sprinkle with lots of black pepper.
Tip: Oil the potato cups well to allow them to crisp up and colour nicely. Any leftover cheese sauce can be used to make a fancy cheese on toast! Simply spread the cold sauce over bread and grill until golden and bubbling.
Optional: You can make the cheese sauce a day ahead. When ready to serve, simply scoop the now firm cheese sauce into balls, place in the potato cups and bake until hot and oozy.
