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Fresh milk bacon and cheese smashed potatoes

Fresh milk bacon and cheese smashed potatoes

Cooking time: 15 minutes
Serves: 4-6 people

200g baby potatoes, boiled
100g streaky bacon, cooked and chopped
1 cup cherry tomatoes, sliced in half
2 cups Clover Fresh milk
1 cup Cheddar cheese, grated
2-3 tbsp corn flour
Salt and pepper
Grated Tussers cheese for the topping
Handful fresh herbs, chopped
Heat the milk in a saucepan and be careful not to boil. Coat the grated cheese with the corn flour then add the coated cheese to the heated milk and whisk until smooth.
The milk will start to thicken as the cheese melts.  Keep whisking until all the cheese has been added and the sauce is smooth. If it’s too thick, add more milk. Season with salt and pepper.

Add the boiled baby potatoes to a greased baking dish and slightly squash them with the back of a glass or mug.  Add the cherry tomato halves in between and sprinkle over the bacon. Season with salt and pepper then pour in the cheese sauce. Top with the grated cheese, chopped herbs and a few more bacon bits and bake in the oven for 20-25 minutes, until the cheese is melted and slightly golden.

Serve as a side dish to a main roast meal. 

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