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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - New potatoes with cheese sauce
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