Steps

1. Peel and devein 250g of potatoes, then cut into approx. 1cm cubes.
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2. Rinse the starch off the cut potatoes, place them in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 4 minutes.
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3. Set aside about 1/4 (60g) of the softened, microwaved potatoes on a separate plate to retain texture.
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4. Mash the remaining potatoes with a fork or masher.
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5. In a bowl, add 10g of butter and 1 tbsp of all-purpose flour, and microwave on 600W for 20 seconds.
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6. Once the butter has melted, mix the butter and flour well.
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7. Gradually add 100ml of milk while mixing to prevent lumps.
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8. After mixing everything, microwave for 1 minute 40 seconds on 600W.
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9. After heating, use a whisk to thoroughly mix the thickened sauce that has pooled at the bottom of the pan. (Key Tip!) Mix until the entire mixture is a thick, creamy consistency.
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10. Combine the mashed potatoes and the white sauce, and mix well. (Key Tip!) If the consistency is too thin due to the potato's moisture content, add a little more milk to adjust.
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11. Add 1/2 tsp granulated consommé, 1/2 tsp sugar, and 1/4 tsp salt and pepper, and mix everything together.
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12. Add the reserved diced potatoes and mix.
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13. Divide the prepared potato mixture into two portions and place them into gratin dishes (small cocottes, about 7-8cm in diameter, are recommended).
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14. Generously top the potato mixture with 80g of mixed cheese (approx. 40g per dish).
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15. After adding the cheese, bake in a broiler or toaster oven until the cheese is browned.
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16. Once nicely browned, sprinkle with dried parsley.
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