Steps

1. Wash 3 potatoes (500g) and make a cross-shaped cut around their skins.
   🕒 00:17
2. Wrap each potato individually in plastic wrap and microwave on high for 5 minutes.
   🕒 00:58
3. In a bowl, combine 350ml milk, 1 tsp consommé granules, and 2 pinches salt. Mix lightly to create the sauce base.
   🕒 01:26
4. Prepare 20g butter.
   🕒 01:54
5. Flip the microwaving potatoes and heat for an additional 5 minutes.
   🕒 01:59
6. Trim the root end of 1 clove garlic, peel, cut in half lengthwise, and remove the sprout.
   🕒 02:18
7. Smash the garlic with the side of a knife and lightly pound it with the back to help release its flavor.
   🕒 02:47
8. If a toothpick slides easily into the microwaved potatoes, they are done. If not, heat for an additional 2 minutes.
   🕒 03:09
9. Wrap the cooked potatoes in aluminum foil and a towel, and let them rest for 10 minutes. (Key Tip!) This resting period allows the potatoes to cook thoroughly, bringing out their sweetness and fluffy texture.
   🕒 03:26
10. Lightly coat a gratin dish with olive oil using a paper towel to cover the entire surface evenly.
    🕒 04:07
11. Rub the inside of the dish with the smashed garlic to infuse its aroma. Do not discard the rubbed garlic; it will be used in the sauce.
    🕒 04:23
12. Remove the plastic wrap and aluminum foil from the rested potatoes and peel the skins from the cross-shaped cuts. (Key Tip!) Cooking with the skins on and making cuts beforehand allows for easy peeling and enhances the fluffy texture.
    🕒 04:48
13. Cut the peeled potatoes into bite-sized pieces and place them in a frying pan.
    🕒 05:31
14. Add the prepared sauce (350ml milk, 1 tsp consommé granules, 2 pinches salt), 20g butter, and the smashed 1 clove garlic to the potatoes in the frying pan.
    🕒 05:54
15. Cook over low-medium heat, stirring to combine, and simmer the sauce. (Key Tip!) Gently simmer to allow the potato starch to incorporate into the sauce.
    🕒 06:08
16. The sauce is ready when it thickens enough that you can see the bottom of the pan for about 2 seconds when moving the spatula.
    🕒 07:02
17. Evenly transfer the potatoes, coated in the rich sauce, into the gratin dish.
    🕒 07:26
18. Sprinkle with black pepper and generously top with melting cheese.
    🕒 07:28
19. Bake in the toaster oven until the surface is golden brown and crispy. Completed.
    🕒 07:45