Easy Cheat’s Potato Bake

To prepare the potatoes:

1. Add the whole potatoes (skin on) and 1/2 cup of tap water in a large, microwave-safe container. Place the lid on slightly ajar and cook in the microwave for 10 mins. You should easily be able to pierce the potatoes with a fork once cooked. If firm, continue cooking in 2-minute intervals (see note 1 for stovetop method).
2. Once the potatoes are cool enough to handle, use a butter knife to peel the skin off, it will slip off easily.
3. Slice the potatoes into rounds and layer them in a baking dish (you will need a dish approximately 25cm x 15cm).

To make the creamy sauce:

1. Preheat the oven grill.
2. Heat the unsalted butter in a small pot on low heat. Once it is melted, add the flour. Stir for 1 minute until a paste is formed.
3. Add the milk and stir using a whisk. Reduce the heat to the lowest setting and cook, stirring for 6-8 minutes until the sauce thickens.
4. Once the sauce is nice and thick and coats the back of a spoon, it’s ready. Add the chicken stock powder and whisk until it’s dissolved.
5. Pour the sauce straight on top of the potatoes taking care to distribute it evenly.
6. Top with cheese and thyme leaves.
7. Place under the grill for 2-4 minutes until the cheese has bubbled and turned golden. Serve.