Cheesy Potato Bake

Cheesy Potato Bake

Serves 6-8

6 medium potatoes, sliced

1 medium onion, sliced

4 tablespoon(s) margarine

4 tablespoon(s) corn flour

1 teaspoon(s) dry mustard

1/2 teaspoon(s) dried chilli flakes

1 teaspoon hot sauce

2 cup(s) milk

3 cup(s) old cheddar cheese, shredded

Preheat oven to 350°F

Cover potatoes with salted water and cook until tender crisp drain and cover with cold water and set aside.

Melt margarine over medium heat, stir in flour, mustard and chilli flakes. Remove from heat and add milk slowly, stirring constantly. Return to heat and bring to a boil, continue to stir until thick. Remove from heat, add hot sauce and stir in the cheese (a little at a time) until it is homogenous.

Drain potatoes and pour half the potatoes into a 2 quart baking dish and sprinkle with onions. Pour half of the sauce over potatoes and onions and add the rest of the potatoes on top. Finish off with the remaining cheese sauce.

Bake at 350°F for 30 minutes or until it is nicely browned on top. Let cool for 10-15 minutes before serving.