Crispy Potato Bake
Ingredients
- 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
Instructions
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Preheat the oven to 180 degrees Celsius.
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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.
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In a saucepan over medium heat, melt the butter.
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Remove the saucepan from the heat and stir in the flour until it combines with the butter.
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Return the saucepan to the heat and gradually add the milk in 1/2 cup amounts, stirring continuously until a smooth sauce forms.
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Continue to stir the sauce until it is bubbling gently and thickens slightly. Once it has, remove from the heat.
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Stir the cheddar cheese and Italian herbs into the sauce until the cheese has melted.
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Pour the sauce over the potatoes and spread with a spatula until even. Sprinkle on the parmesan cheese.
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Bake in the oven for approximately 30 minutes or until golden brown and you can pierce the potato with a fork with little resistance.
