A playful take on the classic rarebit, these baby potatoes are roasted until perfectly crisp, then topped with a molten cheddar and mustard rarebit mix. Golden, gooey, and irresistibly moreish, they’re the perfect bite-sized indulgence for festive entertaining. Can be prepped in advance; reheat the potatoes and rarebit topping in the oven before serving. Perfect for easy entertaining or for a side with a difference!
Prep
5 min
Cook
50 min
Serves
4
Difficulty
Easy
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Ingredients
baby potatoes 500 g
garlic granules 1 ½ tsp
milk 200 ml
butter 25 g
plain flour 25 g
mature cheddar 60 g (grated)
red Leicester 60 g (grated)
English mustard 1 tsp
Worcester sauce 2 tsp
fresh chives 1 (chopped)
Method
Preheat the oven & cook the potatoes
Preheat the oven to 200°C/180°C fan.
Add the baby potatoes to a baking tray and toss with a drizzle of oil and 1/2 of the garlic granules, season generously with salt. Roast for 35 - 40 mins until golden.
Make the rarebit
While the potatoes are cooking, make the rarebit: Gently warm the milk in a small saucepan. Grate the cheddarcheese and Red Leicester. (you can use beer instead of milk if you prefer).
In a small pan, melt the butter, then stir in the flour and cook for 2 minutes. Gradually whisk in the warmed milk until you have a smooth sauce. Then add the red Leicester and mature cheddar, stir until melted. Add the remaining garlic granules, Worcester sauce and English mustard.
Finish the dish & plate up
Remove the potatoes from the oven and when cool enough to handle, slice in half. Preheat the grill to high.
Top each slice of potato with a spoonful of the rarebit mix. Grill for 3 - 5 minutes, or until the topping is bubbling and lightly golden. While the potatoes are finishing, finely chop the chives.
Serve the rarebitpotatoes, sprinkled with fresh chives. Tuck in and enjoy!
