It is no secret that I love cheese, and dishes with potato and cheese are my favourite. I recently found fresh parmesan cheese in a local supermarket (A101) at a really cheap price, which is generally unheard of here in Turkey. This recipe includes step by step photos of how I prepared it. Serves 2 – 4 people depending on portion size.
9 – 10 baby potatoes (in their skins)
Some slices of green and red pepper to decorate
A little grated parmesan to sprinkle over the top
Bowl of ice water (enough to cool potatoes)
Ingredients for the Cheese Sauce (Béchamel Sauce)
40 g butter
2 heaped tbsps flour
500 ml milk
2 tsps chopped chives
A handful of grated parmesan cheese
Salt and pepper (as required)
Clean and place the baby potatoes in a large pan of boiling water and simmer for around 15-20 minutes. Remove from the pan and place into the ice water, this helps the skins to peel off easily. Set aside while making the cheese sauce.
Method for cheese sauce
Place the butter in a saucepan over a low heat. Once melted, stir in the flour allowing it to bubble.
Next you add the milk, a little at a time while continuously stirring (if you add all at once you risk the sauce becoming lumpy).
Add the chives, then over a medium heat bring to a boil stirring slowly until it thickens. Turn off the heat and add the handful of cheese then salt and pepper to required taste.
Remove the skins from the potatoes using a flat edged knife, then slice and place to cover the bottom of an oven proof dish (which has had a little olive oil rubbed over to avoid sticking). You do not need to pack tightly.
Once you have one layer, gently spoon over some of the cheese sauce.
Then repeat with another layer. Potato and cheese sauce. You should end up with about three layers. Finally, de-seed and decorate with some red and green peppers, sprinkle a little parmesan cheese over the top, and bake in the oven at about 180°c for around 35 – 40 minutes, or until top is golden.