After peeling the potatoes, chop them with the help of mandolin. (Mandolin is the name of hand grater that chops finely.
If you don’t have a mandolin, chop very thinly with a knife.
Spread the potatoes in 1 layer on the floor of the baking tray.
Sprinkle 1 handful of cheddar, 1 handful of blueberries and 1 handful of peas.
Make the 2nd layer with potatoes and spread the inner mortar on the 2nd layer again.
Repeat this process until your baking tray is full, finish arranging with potatoes on the top floor.
Add salt, pepper to the cream, grate up to three of nutmeg and mix well.
Pour this mixture over the potatoes, spread it well with a spatula and bake it in a 180-degree oven for half an hour.
After half an hour, take your lightly colored potatoes out of the oven and grate the parmesan on them and put them in the oven for another 10 minutes, and make them brown like a pomegranate.
Take it out and serve after a little rest.
Potato Gratin Ingredients
2 large potatoes
200 g cheddar cheese (grater)
150 g dried blueberries
150 g boiled peas
250 ml cream
75 gr parmesan