Baron Bigod Smashed Potato Bake

Put the potatoes in well-salted cold water, bring to the boil and cook until just tender. Drain and steam dry for 5 minutes.

Heat oven to 220°C (fan 200°C). Tip the potatoes onto a lined tray and smash gently to get ragged edges. You can use the back of a glass, plate, or a taco press if you have one!. Drizzle potatoes with olive oil and sprinkle with rosemary, salt and pepper. Roast for 35–45 minutes until deeply golden and crisp at the edges.

Melt the butter in a saucepan, stir in the flour and cook for 1–2 minutes. Gradually whisk in the warm milk until smooth and slightly thickened. Add the garlic, Dijon, nutmeg, salt and white pepper to the béchamel and simmer gently until it coats the back of a spoon.

Lower the oven to 190°C (fan 170°C). To build your bake, start by placing a couple of tablespoons of béchamel into a baking dish, and spreading this evenly so it covers the base. Next, add a layer of smashed roast potatoes, ensuring you have an even layer without too many gaps. Finally, add around 3-4 torn pieces of Baron Bigod, keeping it reasonably thick so you have a nice oozy cheesy layer. Repeat the layering 2–3 times, finishing with potatoes, béchamel and extra Baron Bigod on top.

Bake uncovered for 35–40 minutes until bubbling and golden, then rest for 10 minutes before serving.