Cash Stack Gratin with Double-Layered Filling
Based on:
TypeSide dish
Serves4 people
DateAugust 20, 2026
A tidy cash-stack gratin with a sharp bite inside: the taste of a scandal.
A neat, golden-brown potato gratin shaped like a stack of banknotes, with a sharp mustard layer inside and edible coin markers of zucchini and carrot on top. The exterior looks proper, but inside hides a spicy surprise, referencing the Ukrainian corruption scandal.
Ingredients
- 800 g waxy potatoes
- 200 ml heavy cream
- 2 eggs
- 2 tbsp hot mustard
- 1 zucchini
- 2 carrots
- 50 g Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Method
- Preheat the oven to 200°C.
- Peel the potatoes and cut into thin, rectangular slices.
- Beat the eggs with cream, mustard, salt, and pepper.
- Grease a rectangular baking dish with olive oil.
- Place a layer of potato slices on the bottom, pour some of the cream mixture over.
- Make a second layer of potatoes, now with extra mustard between the layers.
- Repeat until all is used, finishing with a neat layer of potato.
- Slice zucchini and carrots into thin round coins.
- Arrange the veggie coins in neat stacks on top of the gratin.
- Sprinkle with Parmesan cheese.
- Bake for 40 minutes until golden and cooked through.
- Let rest 5 minutes before serving.
Serving notes
- Serve on a rectangular platter to resemble a cash stack.
- Arrange the vegetable coins in neat rows on top, like seized cash.
- Cut into sharp slices to reveal the spicy layer.