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Cheesy cider rarebit new potatoes

By: Emily Gussin
Food producer and sustainability lead, delicious.

Rarebit meets new potatoes in this easy, cheesy side dish recipe. Here’s why our cider rarebit potatoes are a must-make this spring…

The sauce: Gooey rarebit is a cheese sauce usually made with ale. Cider makes a brighter, fresher version where the acidity cuts through the richness of the nutty cheese.
Cheese heaven: Pouring the cheese sauce over cooked new potatoes and putting it under the grill creates the best kind of fondue to enjoy on a spring evening.
Easy side dish: Everyone will love digging into this versatile, vegetarian side dish. Try it instead of roasties at Sunday lunch.

Complete your spring feast with more of our best-ever side dish recipes.

Rarebit meets new potatoes in this easy, cheesy side dish recipe. Here’s why our cider rarebit potatoes are a must-make this spring…

The sauce: Gooey rarebit is a cheese sauce usually made with ale. Cider makes a brighter, fresher version where the acidity cuts through the richness of the nutty cheese.
Cheese heaven: Pouring the cheese sauce over cooked new potatoes and putting it under the grill creates the best kind of fondue to enjoy on a spring evening.
Easy side dish: Everyone will love digging into this versatile, vegetarian side dish. Try it instead of roasties at Sunday lunch.

Complete your spring feast with more of our best-ever side dish recipes.

Ingredients

P>ut the potatoes and a pinch of salt in a pan and cover with the cider. Bring to the boil, covered with a lid, then simmer for 15-18 minutes until tender to the point of a knife. Drain in a colander with a large jug below to catch the cider – you should have about 450ml (if not, make up the difference with water or extra cider).
Melt the butter in the same pan over a medium heat, then add the flour and cook for a few minutes, stirring to create a roux. Gradually stir in the cider to make a smooth sauce.
Mix in the Worcestershire sauce, mustard and cayenne pepper, then simmer for a few minutes. Add the cheeses and mix until fully melted. Season with salt and pepper, then stir in the chives.

Heat the grill to high. Put the potatoes in a grill-proof baking dish or casserole so they sit in one layer with some space around them, then pour over the cheese sauce. Put under the grill until golden and bubbling (about 3 minutes), then serve.

Nutrition: per serving

Boiling the potatoes in the cider infuses them with the cider’s flavour before the cider is used to make the sauce. Make sure you cover the pan with a lid so the cider doesn’t evaporate while cooking.