Cheesy New Potatoes
This delightful corn and kidney bean sauce is the star of this dish, transforming a simple combination of ingredients into a comforting meal. The creamy sauce is infused with flavors of sweetcorn and beans, creating a satisfying dish to pour over a bed of fluffy potatoes. Topped with fresh, crisp lettuce, this vibrant and flavorful plate is sure to bring joy to your dinner table.
— Constant Cookbook
Ingredients
- Sweetcorn (50g)
- Kidney Beans (50g)
- Flour (25g)
- Margarine (25g)
- Milk (250ml)
- Grated cheese (50g)
- Basil (1tsp)
- New potatoes (120g)
- Lettuce (50g)
Instructions
- Boil the sweetcorn and kidney beans until soft.
- Put flour, margarine and milk into saucepan and stir with hand whisk.
- Bring slowly to the boil, stirring all the time, until sauce thickens.
- Remove from heat and stir in grated cheese, sweetcorn and kidney beans, season the sauce with basil.
- Arrange the potatoes in a pyramid on a plate and pour on sauce.
- Springle lettuce over the potatoes to finish the dish.
Yield
Serves 2
Comments
No comments found.