Pot-cooked potatoes with a trio of sauces

Preparation 20 min
Cooking time 1 hour
For 6 servings

Ingredients

- 2kg / 4.4 lbs large potatoes
- 2 cloves of garlic, unpeeled
- 1 bay leaf
Fresh curry sauce
- 250g / 1/2 lb fromage blanc
- 2 tsp curry powder
- 5 fresh mint leaves
- juice of 1 lime
- Fine salt and ground pepper
Creamy mustard and thyme sauce
- 200ml / 7 fl oz double cream
- 2 tbsp strong mustard
- 2 tbsp traditional mustard
- 1 sprig of fresh thyme
- 1 tbsp acacia honey
Hot, melted Cheddar sauce
- 1 onion
- 6 slices Cheddar cheese
- 20g / 1.5 tbsp butter
- 300ml / 1/2 pint full-fat liquid cream
- Fine salt and ground pepper

Method

1/ Wash the potatoes, drain but do not dry. Place them in the potato pot, add 2 cloves of garlic and the bay leaf. Put the lid on the pot. Either bake in the oven (for 1 hr 15 mins at 200° C / 400°F / Gas Mark 6 , without turning) or on the stove, on a medium heat.

2/ If you use a direct heat source (stove or rings), turn the pot over every quarter of an hour, using the handles designed for this purpose, until the potatoes are cooked.

Serving:

Open up the top of the hot potatoes, making an incision with a knife. Gently part the flesh and pour the sauce of your choice on top.

Fresh curry sauce:

Chop up the mint very finely. Mix the fromage blanc with all the ingredients and leave to infuse for one hour in the refrigerator.

Creamy mustard and thyme sauce:

Mix the two mustards with the honey using a whisk, to obtain a fairly thick «syrup», then sprinkle the thyme into the mixture. Gradually stir in the double cream and place in the refrigerator for one hour.

Hot, melted Cheddar sauce:

Finely chop the onion and sweat with the butter. Add the cream, bring to the boil, then add the Cheddar and reduce until you obtain a smooth consistency. Add salt and pepper at the end. Pour the hot sauce over the potatoes.