Directions
Pre-heat the oven to 350ºF.
Wash and scrub the potatoes. Slice the potatoes on a mandolin, or into thinly into ¼ inch thick slices. Rinse the potatoes in cold water and place in a large mixing bowl to soak.
- In a medium sauce pan over medium heat, warm the milk, cream and sea salt.
Place a large sauce pan over medium heat, melt the butter and whisk in the flour. Once it starts to bubble, cook for 1 minute to make a roux. Pour in the warmed milk mixture, while whisking constantly, and it will thicken into a rich sauce almost immediately. Once the sauce easily coasts the wire loops of the whisk, stir in Onion & Thyme Savoury Spread and 1 cup of cheese until fully combined, and set aside.
Drain the potatoes through a strainer, shake well to remove all excess water. Return the potatoes to the bowl, and pour in the cheese sauce mixture and toss to combine, ensure the potatoes are well coated. Transfer potatoes to a large casserole dish, and using a spatula, pour any remaining sauce over the potatoes.
Loosely cover the casserole dish with foil and bake in prepared oven for 30 minutes. Remove the cover, top with remaining cheese and bake an additional 15 minutes, until the cheese is bubbling and golden. Remove from oven and let stand at least 10 minutes before serving.
Leftovers, if there are any, will keep in an airtight container in the fridge for up to 5 days.
Recipe Note
Serve as a side, or the main dish with a green salad and fresh bread!
