Ingredients:

  • 4 medium russet potatoes (approximately 2 lbs / 900g)
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons all-purpose flour (30g)
  • 2 cups whole milk (480ml)
  • 2 cups shredded sharp cheddar cheese (200g)
  • 1/2 teaspoon garlic powder (2g)
  • 1/2 teaspoon onion powder (2g)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Fresh chives, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash, peel, and cut the potatoes into 1/2-inch cubes.
  2. Toss the cubed potatoes with olive oil, salt, and pepper. Spread them in a single layer in the baking dish.
  3. Roast in the oven for 25-30 minutes or until fork-tender and golden.
  4. In a medium saucepan
  5. Gradually whisk in the milk until smooth; cook until thickened (about 5 minutes). Stir in the shredded cheese, garlic powder, onion powder, and cayenne pepper until melted and combined.
  6. Pour the cheese sauce over the roasted potatoes in the baking dish. Stir gently to ensure all potatoes are coated.
  7. Return to the oven and bake for an additional 15 minutes until bubbly and lightly browned.
  8. Remove from the oven, sprinkle with chopped chives, and serve warm.