Cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch), then add the potatoes into a stock pot, all in a flat layer, fill with water just enough to cover the potatoes, season generously with sea salt, and heat with a high heat

In the meantime, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes add in the flour, continue to mix together, after 2 minutes add in the oregano, thyme, paprika, and crushed red pepper, quickly mix together, then add in the milk and vegetable broth, gently mix continuously for a couple of minutes

After 5 minutes and the sauce has slightly thickened, add in the chopped sundried tomatoes, and season with salt & pepper, mix together, then lower to a low-medium heat and simmer

About 15 to 20 minutes after turning on the heat on the potatoes they should be just cooked through (you can always pierce them with a toothpick to ensure they are done, you kind of want them al dente), remove the stock pot from the heat and drain the potatoes into a colander, shake off any exess water

Add the potatoes into the simmering cream sauce, gently mix together, and simmer for 5 minutes, then turn off the heat, add in the grated cheese, chopped basil, and lemon juice, gently mix together until well mixed

Serve directly out of the pan or transfer into serving dishes, serve at once, enjoy!