Creamy Potato Gratin with Cheese

1. 1 Potatoes≈ $2.15 per kg 220 g
2. 2 Cream 20%pack 500 ml ≈ $3.00 70 ml
3. 3 Hard cheesepack 200 g ≈ $2.64 30 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Butterpack 180 g ≈ $1.60 5 g
6. 6 Nutmeg 1 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the potatoes¹ into thin 2–3 mm rounds and mince the garlic⁴.

2. Grease a baking dish with butter⁵ and layer in the potatoes¹, lightly salting each layer.

3. Mix the cream², garlic⁴, nutmeg, and pepper, then pour over the potatoes¹.

4. Cover the dish with foil and bake at 180 °C for 40 minutes.

5. Remove the foil, sprinkle with grated cheese, and bake for another 15–20 minutes until the potatoes¹ are tender and the top is golden.

6. Let the gratin stand for 10 minutes so the layers hold their shape better.