Steps

1. Peel and thoroughly remove any eyes from the 200g potatoes.
   🕒 00:53
2. Slice the potatoes into 5mm to 1cm thick rounds.
   🕒 01:03
3. In a deep frying pan, combine 300ml milk, 1 tsp granulated consommé, and 1 tsp grated garlic.
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4. Stir briefly, then heat over medium heat until just before boiling.
   🕒 01:28
5. Once the milk is warm and starts to bubble around the edges of the pan, reduce heat to low, cover, and simmer until the potatoes are tender.
   🕒 01:35
6. 3 minutes after starting to simmer the potatoes, add 50g macaroni, stir briefly, cover, and cook for another 4 minutes. (Key Tip!) Add the macaroni according to the potato cooking time to ensure they are both tender at the same time.
   🕒 02:09
7. After simmering the macaroni for 4 minutes, and a total of 7 minutes since starting the potatoes, increase the heat to medium-high and cook to reduce the liquid. (Key Tip!) The starch released from the potato slices will thicken the sauce like a white sauce.
   🕒 02:32
8. Once most of the liquid has evaporated, the sauce has thickened, and the ingredients are coated, season with salt and pepper to taste. Transfer the ingredients to a plate or bowl.
   🕒 03:04
9. In the same frying pan, spread out 100g shredded cheese and grill over medium heat. (If your pan tends to stick, add a little oil.)
   🕒 03:19
10. Avoid stirring as much as possible while grilling. Heat until the cheese is melted and has a golden brown color.
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11. Once the cheese is golden brown, turn off the heat. Return the potato and macaroni mixture to the frying pan.
    🕒 03:50
12. After returning the potatoes and macaroni, scrape the browned cheese from the bottom of the pan and place it on top as you plate the dish. (Key Tip!) This pan-fried crispy cheese creates a fragrant gratin without needing an oven.
    🕒 03:59
13. Once plated, sprinkle coarsely ground black pepper and dried parsley over the top.
    🕒 04:15