Baked Heritage Fingerling's with Double Cream Cheddar Cheese

 

The Tools:

mandoline slicer

4 small oven-safe crocks (about 1 cup each)

 

The Stuff

1 lb. heritage fingerling potatoes

6-8 oz double cream cheddar cheese, shredded (I like Yancey's Fancy)

1/2 cup milk, room temperature

2 tbsp unsalted butter

2 tbsp flour

kosher salt and fresh cracked black pepper

Start by pre-heating your oven to 350 degrees.  In a small pan over low heat melt the butter and whisk in the flour until combined (this is a roux) then slowly pour in the milk whisking slowly until it creates a thick sauce (this is a bechamel).  With a spoon stir in the shredded cheese, reserving about 1/2 cup for the top, and stir until all the cheese is melted.  Remove from the heat.

Rinse and pat the fingerlings dry and slice into very thin slices on the mandoline.  Salt and pepper the potatoes.

 

Layer the potatoes into the crocks and then pour the cheese sauce over the potatoes in each crock and then top with the reserved shredded cheese.  

Bake at 350 degrees for 30 minutes and enjoy!!