1 kg (2 lb 3 oz) medium or small potatoes (about 6–8), washed, skin on

½ cup (125 ml) water

2 tbsp unsalted butter

2 tbsp plain (all-purpose) flour

2½ cups (625 ml) full-cream (whole) milk

1 tsp chicken or vegetable stock powder (bouillon)

1 cup (125 g) freshly grated colby, cheddar, or tasty cheese

Sprig of thyme, leaves picked (optional)

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Place the whole, unpeeled potatoes and ½ cup (125 ml) of water in a large microwave-safe container. Cover with the lid slightly ajar and microwave for about 10 minutes, or until a fork easily pierces the potatoes. Continue cooking in 2-minute bursts if still firm.
Let the potatoes cool slightly, then peel off the skins and slice them evenly. Layer the slices neatly in a 25 x 15 cm (10 x 6 inch) baking dish.
Preheat the oven grill (broiler) to high.
In a small pot, melt the butter over low heat. Add the flour and stir for 1 minute to form a smooth paste.
Gradually whisk in the milk, stirring constantly for 6–8 minutes over low heat until thickened and smooth.
Stir in the stock powder until dissolved, then pour the sauce evenly over the layered potatoes.
Top with grated cheese and scatter thyme leaves on top if using.
Place the dish under the grill for 2–4 minutes, or until the top is golden and bubbling. Serve immediately.

Add thinly sliced cooked onions between the potato layers for extra flavor.

For extra creaminess, replace part of the milk with cream.

Mix cheeses like cheddar, mozzarella, and parmesan for more flavor depth.

Keep potato skins on for a rustic texture.

Store leftovers in the fridge for up to 3 days and reheat covered in the oven or microwave.

Make it vegetarian by using vegetable stock powder instead of chicken.