Potato Gratin

1 kg Russet potato

2 1/2 cups mozzarella cheese

2 Tbsp melted butter

200 ml cream

100 ml milk

Dash salt and pepper

[Optional]

500 g minced beef

1 tsp Worcestershire Sauce

1 tsp Oregano or Thyme depending on preference

Salt and pepper

2 onions cut in strips

Dash sugar

Preheat oven to 350F/180C.

Peel the potatoes and slice them into around 2.5mm thickness.

[Optional] Season minced beef with Worcestershire sauce, oregano/thyme and salt and pepper. Set aside. Using low heat, slowly stir fry onions until caramelize (15-20mins). You may add sugar to it to aid in the caramelization. Once onions are done, push it aside and add minced beef into the saucepan. Lightly stir fry minced beef until browned before mixing and combining with the onions. Set aside.

Place butter, milk and cream in a saucepan. Lightly heat them up and mix until combined.

Spread 1/3 of the potatoes in a baking dish, add 1/2 of the optional beef and onions on top, then pour over 1/3 of the cream and dash of salt and pepper. Sprinkle with 3/4 cups cheese.

Repeat for the 2nd layer. Top the layer with the last batch of potato slices making sure they are well covered. Pour over the last remaining cream with salt and pepper.

Cover the baking dish with aluminium foil and bake for 1 hr 15 min or until the potatoes are soft.

Remove foil and top it with rest of the cheese. Bake for another 10-15 mins.