175g new potatoes
250ml lactose free full-fat milk
25g lactose free butter
25g gluten free plain flour or rice flour
½ tsp English mustard powder (gluten free)
100g mature cheddar grated
½ tsp smoked paprika
pinch of cayenne pepper
2 tbsp lactose free cream (optional)
Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the lactose free milk in a saucepan, then set aside.
Melt the lactose free butter in a medium-sized saucepan over a low heat.
Stir in the gluten free flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot lactose free milk, stirring as you pour, until it’s all added.
Cook for a further 10 mins until you have a smooth sauce.
Stir in most of the cheddar until fully melted into the sauce. If using lactose free cream, do so at this point., Season with the paprika, cayenne and a little salt and pepper.
Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar.
Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.
Recipe adapted from: Good Food