Skip the boxed dinner kits and make your own delicious pork and potato gratin from scratch for half the cost from pantry staples already around your house. Easy to build flavour with a simple gratin technique at the end. Feed the whole family on a quick weeknight for about five bucks. Vegetarians can substitute mushrooms and vegetable lovers can add in any extra they have handy. It's all about the technique, not a rigid ingredient list.

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This version used the following Adapt to your pan size and available ingredients!
Pork & Potato Gratin
450g freshly ground pork, beef, or poultry (or substitute 1kg mixed mushrooms)
1kg russet or similar potatoes, peeled & 1/4" sliced
2 ribs celery, chopped
1 medium onion, yellow or white, chopped
3 cloves garlic, sliced thinnly
23 fresh Thai chiles, chopped or 1/2 teaspoon chile flakes (optional)
2 litres beef, chicken, or vegetable stock
250 ml heavy cream
1 tablespoon freshly ground black peppercorn
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage leaves, mince (or 1 teaspoon dried sage, freshly ground)
1/2 cup fresh parsley, minced (split half for simmering, half for garnish)
200g fresh or frozen peas, corn, carrots, or a mix (optional)

Oven preheated to (175c) 350f. Baking time 3040 minutes depending on pan size and depth.

Full method can be found in the video above. There's also a secret optional ingredient to boost flavour watch to find out!