Imitating Creamy in Microwaved Scalloped Potatoes

Hey guys,
I've been messing around with my microwave trying to make an easy scalloped potato recipe. I've been trying to keep the ingredient list pretty minimal with a compound butter and cheddar cheese. I've been following the technique of placing everything in a microwave safe dish, covering with plastic wrap and basically steaming the potatoes. The results have been delicious but the butter and cheese lack a saucy/creamy factor. I really don't want to use any cream-of-whatever soups to get that sauce going and don't know how sour cream acts in the microwave.
I just wanted to pick everyone's brains as to what they think I could do to get my microwaved scalloped potatoes creamy.

Thanks in advance!

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mike.minasian

Maybe try creme fraiche? That's what I use in my au gratin. I think it's more heat tolerant than sour cream.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I am very interest in the outcome. I have started playing around with the microwave recently and find a better potato result than the oven. I have used the microwave for french fries, homes fries, mashed and smoked potato (smoke gun). By adjusting the power setting, mine had alway been on high, it becomes an interesting alternative to conventional methods.

Tim_Sutherland_52834

Pureed cauliflower and/or pureed tofu can be used. You could also try mixing a small amount of pureed nuts (cashews) to add another layer of flavour.

ParkerCook_66639

I'll be messing with this over the next few weeks and let you guys know what I can come up with.