Angler Potato & Sauce From Sonoma Cheeses Recipe

Sample Seated Menus — Angler Potato & Sauce (from Sonoma Cheeses) Directions

1. 1

   Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment.

2. 2

   Toss the halved fingerling potatoes with olive oil, salt, pepper, smoked paprika, and minced garlic until evenly coated. Spread in a single layer on the sheet pan.

3. 3

   Roast the potatoes for 25–30 minutes, turning once or twice, until golden and tender when pierced with a fork.

4. 4

   Meanwhile, make the cheese sauce: in a medium saucepan, melt butter over medium heat. Whisk in flour to form a light roux and cook 1–2 minutes without browning.

5. 5

   Slowly whisk in the milk, cream, and chicken stock (and wine if using). Bring to a gentle simmer and cook until the mixture thickens enough to coat the back of a spoon, about 4–6 minutes.

6. 6

   Reduce heat to low and gradually stir in the grated Sonoma cheese until smooth. Season with salt, pepper, and lemon juice to taste.

7. 7

   To serve, spoon a generous amount of the cheese sauce on each plate or warm platter, arrange the roasted potatoes over the sauce, and drizzle with additional sauce. Garnish with chopped chives.