• Potatoes3 (450-500g)
• Premium whole milk300 ml
• Hokkaido Tokachi 3-cheese blend60g
• ★Salt1/4 tsp
• ★Black peppera pinch
• ★Parsleya pinch

1. 1

   Peel 3 potatoes (450-500g) and slice them into 5mm thickness.

2. 2

   In a pot, combine the potato slices, 300 ml of premium whole milk, 1/4 tsp of salt, and a pinch of black pepper. Heat over high heat.

3. 3

   Once the milk comes to a boil, reduce to medium heat. Simmer for about 10-12 minutes, stirring constantly to prevent burning, until the potatoes are tender and the milk thickens.

4. 4

   Transfer the cooked potato and milk mixture to a gratin dish. Sprinkle 60g of the Hokkaido Tokachi 3-cheese blend evenly over the surface.

5. 5

   Bake in a toaster oven or regular oven until the top is golden brown. Finish by sprinkling a pinch of minced parsley on top.

Do not soak the potatoes in water before cooking to retain the starch, which helps thicken the entire gratin. Also, stir constantly while cooking to prevent the potatoes from sticking and burning on the bottom of the pot.

• Calories260 kcal
• Protein11.2 g
• Fat10 g
• Carbs31 g
• Sodium0.9 g