World’s Creamiest Baked Potatoes

1.Grease a large ovenproof dish (12-cup capacity).

2.Melt butter in a medium saucepan over a medium to low heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually whisk in milk until smooth. Return to a medium to high heat. Whisk until boiling and thickened. Add 1 cup of the cheese, thyme and nutmeg. Whisk until cheese is melted. Season with salt and pepper.

3.Cut potatoes into thin slices using a mandolin or food processor with a slicing blade.

4.Arrange one-third of the potatoes, slightly overlapping, over base of prepared dish. Spread one-third of the sauce over top. Repeat layering twice remaining potatoes and sauce. Cover tightly with a sheet of baking paper then a sheet of foil.

5.Cook in a slow oven (150C) for 1 hour and 30 minutes. Remove foil. Sprinkle with remaining cheese. Cook for a further 30 minutes, or until potatoes are tender. Stand for 10 minutes before serving.

6.Garnish with extra thyme leaves.