Crispy Potato Bake
- 3 washed potatoes
- 50 grams salted butter
- 1/4 cup low FODMAP plain flour
- 2.5 cups low FODMAP milk I use almond milk
- 80 grams cheddar cheese
- 40 grams parmesan cheese or similar hard cheese
- 2 tbsp Italian herbs
Preheat the oven to 180 degrees Celsius.
Peel the potatoes and using a mandolin or a knife, slice them into thin coins of about 1/2 cm thickness. Arrange them in a shallow greased baking dish so there are about 3 layers of potato.
In a saucepan over medium heat, melt the butter.
Remove the saucepan from the heat and stir in the flour until it combines with the butter.
Return the saucepan to the heat and gradually add the milk in 1/2 cup amounts, stirring continuously until a smooth sauce forms.
Continue to stir the sauce until it is bubbling gently and thickens slightly. Once it has, remove from the heat.
Stir the cheddar cheese and Italian herbs into the sauce until the cheese has melted.
Pour the sauce over the potatoes and spread with a spatula until even. Sprinkle on the parmesan cheese.
Bake in the oven for approximately 30 minutes or until golden brown and you can pierce the potato with a fork with little resistance.