Ingredients

• 450g/1lb new potatoes, scrubbed
• 50g/2oz butter
• 1 onion, sliced
• 100g/4oz streaky bacon, diced
• 1 tsp English mustard powder
• 25g/1oz plain flour
• 450ml/¾pt milk
• 75g/3oz Cheddar cheese, grated
• 50g/2oz baby spinach leaves

Method

1. Place the potatoes in a pan of salted water. Bring to the boil, cover and simmer for 10-15 minutes until tender. Drain and then place in a shallow ovenproof dish.
2. Meanwhile, melt the butter in a pan and fry the onion and bacon for 10 minutes until golden. Using a slotted spoon, place the onion and bacon mixture over the potatoes.
3. To make the sauce, stir the mustard powder and flour into the pan and cook for 2 minutes, stirring occasionally. Remove the pan from the heat and gradually stir in the milk. Bring to the boil, stirring constantly until thickened. Add the cheese and simmer gently for 2 minutes.
4. Add the spinach leaves to the potato mixture. Spoon over the sauce. Place the dish under a preheated grill and cook for approximately 10-12 minutes until golden and heated through.

Notes