ENG BM

Spicy Cheese Sauce 3 ways

Ingredients

Hasselback Potatoes

  • 8 potatoes (600g)

  • 5 tbsp olive oil

  • 1/8 tsp fine sea salt

  • 1/8 tsp ground black pepper

  • Chives, for garnish


Spicy Cheese Sauce

  • 140g (approx. more than 1 cup) shredded cheddar cheese

  • 1 tsp cornstarch

  • 2 tbsp Sriracha hot sauce

  • 1 can MARIGOLD Evaporated Filled Milk

  • 2 ½ tsp garlic powder

  • 2/3 tsp white pepper

  • 2/3 tsp fine sea salt

Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products

Buy now

Method

Hasselback Potatoes

  1. Preheat the oven to 250°C.

  2. Line the baking sheet with aluminium foil.

  3. Place potato between two flat chopsticks as a guide to make 3mm slices, cutting down to the chopsticks.

  4. Lightly brush potato slices with olive oil. Season with fine sea salt and ground black pepper.

  5. Cover the tray with a large aluminium foil and bake for 40 minutes.


Spicy Cheese Sauce

  1. Add shredded cheese and cornstarch into a pot.

  2. Pour in Sriracha hot sauce and
    MARIGOLD Evaporated Filled Milk.

  3. Cook over low heat, stirring constantly with a whisk for 5 minutes until cheese melts and thickens to a nice, creamy consistency.

  4. Season with garlic powder and white pepper.

  5. Pour spicy cheese sauce over hasselback potatoes. Garnish with chives. Serve immediately.

Add MARIGOLD Evaporated Filled Milk to thin down cheese sauce to desired consistency.
Prep time: 10 minutes
Cooking time: 40 minutes
Serves: 8 pieces
MARIGOLD Evaporated Filled Milk (390g)