Created by ImPat on October 22, 2014
Step 1: Preheat oven to 175C/350F (160C/320F fan forced).
Step 2: Cook potatoes, uncovered, in a large pot/saucepan of boiling, salted water for 10 to 12 minutes or until just fork tender.
Step 3: Set aside for 5 minutes and then cut into small cubes and transfer to a bowl.
Step 4: Melt butter in a saucepan over medium-high heat and add spring onion or (onion) and garlic and cook until just tender (1 minute for spring and about 2 for onion).
Step 5: Add flour and continue to stir for a minute.
Step 6: Add milk and whisk (balloon whisk) and whisk until smooth and then continue to stir with a wooden spoon until sauce thickens and then remove from heat.
Step 7: Add mustard and thyme and season with salt and pepper, stirring to combine.
Step 8: Now add milk mix to the potatoes and gently mix together.
Step 9: Spoon potatoes into four 1 cup capacity ovenproof dishes or ramekins.
Step 10: Divide the cheese and then the breadcrumbs equally over the top of the potatoes.
Step 11: Place dishes on a baking tray.
Step 12: Bake for 10 to 15 minutes or until cheese melts and breadcrumbs are golden.
Step 13: Stand for 5 minutes before serving.