Prep time 15 minutes, Cooking time 15 minutes
Sunflower oil, 3 tbsp
Rosemary, 1 sprig
Flour, 1 tbsp
Milk, 300 ml
Butter, 1 tbsp
Garlic, 2 cloves
Bay leaves, 2 leaves
Salt & pepper, To taste
Chopped parsley, To taste
Grated cheddar, 200g
Grate the potatoes through the largest setting on your grater. Once grated, season with a
little salt and pepper (to taste) and place in a bowl.
Squeeze out any excess moisture that might be left in the potatoes and split the grated
potatoes in half.
Place a pan on a low heat and add the sunflower oil, wait a little for the oil to heat up and
add the grated potatoes to the pan, preferably in a ring mould.
Cook for 10 minutes on each side or till golden brown and delicious.
Add the butter to a pan and add the flour at the same time, cook down till the flour becomes
Once golden brown, add the beer to the mixture, little by little till it starts thickening a little.
Add the garlic cloves, chopped parsley and bay leaves to the mixture, bring to the boil and
cook for 5 minutes.
Add the milk to the mixture and bring to the boil, cook for a further 10 minutes, stirring
constantly. Times may differ depending on the protein content of the flour.
Once the mixture has thickened add the grated cheese and whisk in, leave the mixture to
settle a little before use.
Separately bring a pot of water to a boil, add some salt and crack the egg in. and reduce the
water to a gentle simmer. Cook the egg for around 3 minutes. Remove the egg with a slotted
spoon once cooked.
To serve, add the potato cake at the base, egg on top and top with the cheesy mornay.
Recipe by Keith Abela for Served Magazine Issue 20
Photography by Julia Ripard