Easy Hasselback potatoes with a cheesy French Mornay sauce. Sounds extravagant, but it's amazingly simple.
6 medium P.E.I. baking potatoes, scrubbed well
¼ cup melted butter (60 millilitres)
Sea salt and freshly cracked black pepper to taste
2 tablespoons butter (25 millilitres)
2 tablespoons all purpose flour (25 millilitres)
2 cups milk (500 millilitres)
1/3 cup aged grated local Cheddar (80 millilitres)
Grated fresh nutmeg, optional
Freshly chopped chives
Preheat oven to 400 degrees Fahrenheit.
Wash potatoes thoroughly and pat dry. Slice each potato as though cutting round slices but leave a half inch at bottom, so you’re not cutting all the way through. Slices should be 1/8 inch wide. Lay on a baking dish and cover securely with foil. Bake in bottom third of oven for 40 minutes, until potatoes are close to tender.
Remove aluminum, brush with melted butter, making sure to get butter in between the slices. Season with salt and pepper and return to oven bake until golden and tender, about 25-30 minutes, depending on size of potato. If potatoes are getting too dark, reduce heat to 375 degrees Fahrenheit.
Remove until ready to serve.
Meanwhile, make the mornay sauce by melting butter , over medium heat in a medium sauce pan. Add the flour and stir well with a wooden spoon until flour is completely blended. Keep cooking flour for another two minutes. Remove from heat and slowly add half cup milk. Whisk well until smooth. Return back to heat and add the rest of the milk and whisk until smooth. Whisk until bubbling and slightly thickened. Remove from heat and add the grated cheese. Stir until smooth and cheese is melted. Season with black pepper and nutmeg to taste.
Pour warm cheese sauce over centre of potatoes in a long strip, leaving the sides exposed.
When turkey is being carved, put baking dish, under broiler to warm and crisp up potatoes and sauce. Sprinkle with chopped chives to serve.