Co-funded by the Creative Europe Programme of the European Union


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
Little Muffin
Cooking time: 40-45 MIN
  1. Preheat the oven to 190°C fan. Line a baking tray with some greaseproof paper.
  2. 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.
  3. 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.
  4. Meanwhile, fry the bacon in 1 tsp of oil in a hot frying pan until crisp, then set aside.
  5. 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.
  6. Take the sauce off the heat and add the cheese and mustard & season with salt and pepper.
  7. 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.

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