Steps

1. Slice 2 potatoes into rounds about 5mm thick.
   🕒 00:36
2. Place the sliced potatoes directly into a pot without rinsing them in water.
   🕒 00:55
3. Add 1 cup of milk and 1/3 tsp of salt to the pot and heat. [Key Tip!] The starch from the potatoes will thicken the sauce, saving you the trouble of making white sauce separately.
   🕒 01:04
4. Once it boils, reduce to low heat and simmer until the potatoes are tender.
   🕒 01:42
5. While the potatoes are simmering, finely chop 1/4 onion.
   🕒 01:52
6. Next, dice 1 tomato.
   🕒 02:09
7. Heat 1 tbsp of olive oil in a frying pan and sauté the chopped onion until softened.
   🕒 02:34
8. Once the onion is softened, add 1/2 clove of grated garlic and sauté briefly.
   🕒 02:53
9. Add 150g of ground pork and stir to break it up and mix with the onion.
   🕒 03:11
10. Add 1/3 tsp of salt, 1 tbsp of cooking sake, the diced tomato, and approx. 3 tbsp of tomato ketchup. Simmer until the tomatoes are very soft.
    🕒 03:35
11. Arrange the tender, simmered potatoes in a gratin dish (oven-safe dish).
    🕒 04:17
12. Add 10g of butter to the liquid from simmering the potatoes in the pot and stir until melted to finish the rich white sauce. [Key Tip!] Add butter to the starchy liquid from the potatoes to create a rich white sauce.
    🕒 04:38
13. Spoon the prepared meat sauce over the potatoes.
    🕒 05:11
14. Pour the finished white sauce over the meat sauce.
    🕒 05:28
15. Finally, sprinkle with 50g of pizza cheese.
    🕒 05:31
16. Place in an oven toaster and bake until golden brown and slightly crispy. [Key Tip!] For crispier edges, bake for a slightly longer time.
    🕒 05:53