This Leftover Potato Gratin recipe calls for the dregs of your vegetables, the last few questionable looking items that like me you probably throw out.

It’s cost effective because you can substitute whatever you have on hand. I used milk instead of cream, its healthier but by all means use what you got! I also added 200 grams of ricotta cheese that I had leftover in the fridge, again its not a requirement just didn’t want to waste money.

Anything goes in this recipe the many types of potatoes, sweet potatoes (kumera), pumpkin, parsnip, onions.

Leftover Potato Gratin

3 medium potatoes sliced as thin as you can be bothered

2 sweet potatoes thinly sliced (kumera for the kiwis)

1 onion thinly sliced (sliced thicker than the other vegetables)

1 1/2 cups milk

200 grams ricotta cheese (any soft cheese will do or no need if you use cream instead of milk)

2 cups grated cheddar cheese (or whatever cheese you have on hand, ideally one that gets oozy when melted)

1 teaspoon olive oil

1 teaspoon vegetable stock powder

1/2 teaspoon smoked paprika

1/2 teaspoon dill tips

Pinch of oregano

Pinch of ground nutmeg

Salt & freshly ground pepper, to your liking

Directions

Preheat oven to 190 degrees C / 400 degrees F.

Drizzle olive oil in the base of a deep baking dish. Layer sliced potatoes, sweet potatoes & onions (or pumpkin or whatever vegetables you have on hand) into the baking dish.

Make a pattern that soothes your soul, I went for a uptight straight line effect (it felt good).

In a bowl mix milk, ricotta cheese, vegetable stock powder, smoked paprika, dill tips, oregano & nutmeg. Mix into the liquid salt and pepper.

Pour milk mixture into baking dish and cover with tin foil.

Place baking dish into oven for 45 - 60 minutes or the vegetables feel tender when you test with a knife. Varying times are due to the different vegetables people use and different oven types.

Sprinkle with cheese and bake without tin foil for 10 - 15 minutes or until golden brown.

Ta Daaa!