Ingredients


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)











Method


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
Recipes
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon