Preheat oven to 180 C (350F). Scrub one medium potato per person and pat dry. Coat lightly in olive oil (I pour a little in a bowl, then dip my fingers in and rub it all over the potato). Prick each spud a few times, and set on an oven proof tray. Bake for approx. 1 hour, or until largest potato is soft right through when pierced with skewer.
Meanwhile, prepare any vegetable accompaniments and set them cooking at the appropriate time. I simply sliced some carrots, put them in water in a pot, and added a steamer full of chopped silverbeet to the top.
A white sauce is made by mixing a flour with a fat, then adding milk and seasonings. Butter is the usual fat, though others will work, and wheat is the usual flour, though rice flour or cornflour work equally as well. There are two ways to avoid lumps in your sauce - either mix the flour, seasonings and milk together in a blender first, then pour slowly into the melted butter while stirring, or do the following:
1. In a medium pot, melt 3 TBSP butter
2. Add 2 1/2 cups of milk and warm gently.
3. Meanwhile, in a separate bowl, whisk 3 TBSP of rice or corn flour with 1/2 cup milk
4. When the milk is warm, but not too hot, pour the warmed milk slowly into the cold flour and milk mixture, whisking continually.
5. Pour entire mix back into pot, place on medium heat, and cook, stirring, until thickened.
6. Add desired seasonings and herbs.
7. For fish sauce, stir in 1 can of preferred fish, drained and broken into flakes with a fork. Heat through before serving.
Notes: If you want a cheese sauce, omit fish and add grated cheese to the white sauce, cook until melted.
This method of pouring warmed milk into cold milk mixed with the thickener ensures no lumps, and is a trick that works perfectly to make lump free custard also.
Place one cooked potato on each plate, cut almost through from side to side in both directions, so the potato falls open in four segments. Pour over a ladle full of fish sauce, and add vegetable sides. Enjoy!