Ingredients
12 new potatoes (depending on size)
12 cup butter
salt & pepper
100 g mexican cheese (or as much as you like)
Method
Sources
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Recipe1M+
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Salty crumbling cheese — elote, enchiladas, beans, salad topping
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Salty crumbling cheese — elote, enchiladas, beans, salad topping
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
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pre-heat oven to 200c. slice new potatoes to about 0.5cm thick and par-boil for approximately 5-10mins until mostly cooked. spread potatoes out in an oven proof dish and dot the butter about evenly over the top. season with salt and pepper and cover with cheese (you can grate it or just put it on sliced - it works either way). bake in the oven for approximately 10mins or until potatoes are cooked and cheese has fully melted. please note -- my oven temperature is notoriously misleading, so please don't rely too heavily on my timings and settings. no-one knows your ovens like you do so just adjust as you see fit.