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Spicy Cheese Sauce

Spicy Cheese Sauce

Ingredients

Po0tato Hassleback

  • 8 Potatoes (600g)

  • 5 tbsp spoon olive oil

  • 1/8 tsp fine sea salt

  • 1/8 tsp black pepper

  • Chives, for garnishing


Spicy Cheese Sauce

  • 140g (around 1 cup) grated Cheddar Cheese

  • 1 1 tsp corn flour

  • 2 tbsp Sriracha spicy sauce

  • 1 can Marigold Evaporated Filled Milk

  • 2 ½ tsp garlic powder

  • 2/3 tsp white pepper

  • 2/3 tsp fine sea salt

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Method

Hasselback Potato

  1. Pre-heat oven at 250°C.

  2. Lined the baking tray with aluminium foil.

  3. Place potato between 2 chopsticks and slice 3mm thick, cut up to the chopstick level.

  4. Lightly grease olive oil on the potato slices and season with fine sea salt and black pepper.

  5. Cover the baking tray with larger aluminium foil and bake for 40 minutes.


Spicy Cheese Sauce

  1. Mix grated cheese and corn flour into a sauce pot.

  2. Pour in Sriracha spicy sauce and 
    Marigold Evaporated Filled Milk.

  3. Cook it over low heat and stir non-stop with egg beater for 5 minutes until cheese melt, thicken and creamy.

  4. Season with garlic powder and white pepper.

  5. Pour the spice cheese sauce onto the Hasselback potato and garnish it with chives. Serve immediately.

Chef's Tip:

Add MARIGOLD Evaporated Filled Milk to adjust the thickness of cheese sauce to your liking.

Prep time: 10 minutes
Cooking time: 40 minutes
Serves: 8
MARIGOLD Evaporated Filled Milk (390g)