Your microwave makes this rich and cheesy potato "bake" quick to prepare.
Recipe works very well in the microwave so handy for when I have something else cooking in the oven because my oven doesn't cope well with more than one thing at once. I would not put the extra salt in it next time because I found the stock powder added enough but greatly enjoyed. - 18 Aug 2012
I used the general idea in this recipe, but modified it because I baked it in the oven. I boiled water first with the chicken boillon cube and a bay leaf. Then added the sliced potatoes for 10 minutes. I added the onion with about 5 minutes left. I then placed these in a 2.8 quart corningware covered casserole (removed the bay leaf.) I added about a cup of the water from bioling the potatoes to the casserole. I then mixed the flour, milk, and a tablespoon of parsley in a small bowl. Then added 3/4 cup of shredded sharp cheddar. I placed this in a saucepan and melted the mixture together on medium heat. Once this was melted I poured this over the sliced potatoes. I then put this in the pre-heated oven (350 degrees) for 20 minutes. With about 5 minutes left, I stirred in 3/4 cup of sour cream and sprinkled an additional 1/4 cup shredded sharp cheddar and a dash of paprika. This turned out absolutely wonderful. - 18 Feb 2008 (Review from Allrecipes USA and Canada)
I can't believe how good this turned out. I did add more seasoning. A lot more salt, garlic powder and pepper. I am not one of the lucky ones with two ovens so a dish that turns out this good in the microwave is a total winner. Don't slice the potatoes too thin or it will be really mushy. Thanks for our new family favorite! - 25 Sep 2009 (Review from Allrecipes USA and Canada)