Baked Potatoes with Mushrooms and Cheese

1. 1 Butterpack 180 g ≈ $1.58 15 g
2. 2 Wheat flour 15 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
4. 4 Cream 20%pack 500 ml ≈ $3.00 40 ml
5. 5 Button mushrooms≈ $7.50 per kg 100 g
6. 6 Nutmeg to taste
7. 7 Potatoes≈ $2.19 per kg 300 g
8. 8 Hard cheesepack 200 g ≈ $2.70 35 g
9. 9 Breadcrumbs 10 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 for 20–25 minutes until tender, peel, and slice into rounds. Preheat oven to 375°F (190°C).

2. Slice mushrooms and sauté in sunflower oil for 7 minutes until liquid evaporates, then season with salt.

3. Melt butter¹ in a saucepan, stir in flour, and cook for 1 minute.

4. Gradually whisk in milk³ and cream⁴, season with salt, black pepper, and a pinch of nutmeg. Simmer on low heat for 5 minutes until thickened.

5. Layer potatoes⁷ and mushrooms in a baking dish, pour sauce over, then sprinkle with grated cheese and breadcrumbs.

6. Bake at 375°F (190°C) for 20 minutes until golden and bubbly.

In short

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