Crispy Smashed Potatoes with Grand Cru Cheese Sauce
This is the perfect side dish combining two of life's best foods. The super crispy potatoes are taken to another level with a nutty grand cru cheese sauce.
Servings: 4 People
Ingredients
Potatoes
- 1 pound small potatoes
- 2 Tablespoons olive oil
Cheese sauce
- 1 Tablespoon butter
- 1 Tablespoon flour
- 3/4 cup milk
- 1/2 cup shredded Roth grand cru cheese
- 1/4 teaspoon cayenne pepper
Instructions
- Add the potatoes to a large stock pot and cover with water 1 inch above the potatoes. Sprinkle in some salt and boil. Boil the potatoes until they are fork tender. About 20-30 minutes depending on the size of the potatoes.
- While the potatoes are boiling preheat the oven to 425 degrees.
- When you can pierce the potatoes with a fork pull them from the water onto a towel to dry. Once the potatoes are dry squish them one by one. Place the potato on a baking sheet and using the bottom of a cup smash the potato to a 1/2 inch thick. Brush the top of the potatoes with olive oil and lightly sprinkle with salt and pepper. Pop the tray into the oven for 20 minutes. After 20 minutes flip the potatoes and cook for an additional 10 minutes.
- While the potatoes are cooking make the cheese sauce. Melt butter in a sauce pan and whisk in flour. Cook the roux for about a minute and then whisk in the milk. Slowly mix in the cheese until fully melted, add the cayenne pepper and salt and pepper to taste.
- Once the potatoes are nice and crispy add them to a plate and pour over the cheese sauce. Sprinkle on top chopped chives if you have them on hand and enjoy immediately!