Baked Potatoes with Mushrooms and Cheese

1. 1 Butterpack 180 g ≈ $1.60 8 g
2. 2 Wheat flour 20 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
4. 4 Cream 20%pack 500 ml ≈ $3.00 40 ml
5. 5 Button mushrooms≈ $7.50 per kg 50 g
6. 6 Nutmeg 30 g
7. 7 Potatoes≈ $2.15 per kg 30 g
8. 8 Hard cheesepack 200 g ≈ $2.64 35 g
9. 9 Breadcrumbs 15 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 10 ml

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

Method

1. Boil baby potatoes⁷ in their skins, drain, and peel

2. Melt butter¹ in a heavy-bottomed pan

3. Stir in flour until it absorbs the butter¹

4. Pour in half the milk³, whisking until smooth

5. Bring in the remaining milk³ and cream⁴, whisking constantly

6. Season with salt, black pepper, and a pinch of nutmeg

7. Simmer on low heat, whisking, until the sauce thickens

In short

• In the planner this dish is cooked for two days: reheat on day two.