Hasselback Potatoes with Mornay Sauce
INGREDIENTS
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INGREDIENTS
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6 medium P.E.I. baking potatoes, scrubbed well
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1/4 cup melted butter (60 ml)
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sea salt and freshly cracked black pepper to taste
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MORNAY SAUCE
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2 Tbsp butter (25 ml)
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2 Tbsp all purpose flour (25 ml)
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2 cups milk (500 ml)
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1/3 cup aged grated local cheddar ( 80 ml)
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black pepper
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grated fresh nutmeg, optional
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freshly chopped chives
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