Trim, peel, and thinly slice <quantity>1</quantity> large shallot. Transfer to a large saucepan

Trim, peel, and thinly slice <quantity>1</quantity> large garlic clove. Add to the saucepan

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Wash and thinly slice <quantity>4</quantity> large potatoes, leaving the skin on. Reserve

Add <quantity>1<unit>tbsp</unit></quantity> of butter to the saucepan. Cook over low heat until the shallots are translucent, stirring occasionally

Add <quantity>500<unit>g</unit></quantity> of ground veal and <quantity>500<unit>g</unit></quantity> of ground pork to the bowl of a stand mixer

Add <quantity>300<unit>g</unit></quantity> of small diced bacon

Use a paddle attachment on medium speed until just mixed

Add <quantity>1½<unit>cups</unit></quantity> of all-purpose flour, <quantity>2<unit>tsp</unit></quantity> of black pepper powder and salt to taste

Grate nutmeg to taste

Mix on medium-high speed until thoroughly combined

Add <quantity>2</quantity> eggs and mix on medium speed to incorporate

Trim, peel, and roughly chop <quantity>500<unit>g</unit></quantity> of shallots

Add the shallots and <quantity>500<unit>ml</unit></quantity> of milk to a blender. Blend on high speed until smooth and homogeneous

Add the milk and shallot mixture to the stand mixer in batches, while beating on low speed, until completely incorporated

Transfer the mixture to a container and place in the refrigerator for 30m to chill

Add <quantity>2<unit>cups</unit></quantity> of heavy cream to the saucepan

Add <quantity>¾<unit>cup</unit></quantity> of milk and stir to combine

Add the sliced potatoes and make sure they are submerged

Add <quantity>1<unit>sprig</unit></quantity> of rosemary, <quantity>1<unit>sprig</unit></quantity> of thyme, and <quantity>1<unit>sprig</unit></quantity> of sage. Cook over low heat until the potatoes are tender

Strain the liquid and reserve both the liquid and potatoes

Transfer the liquid back to the saucepan. Season with black pepper and salt to taste

Grate nutmeg to taste and stir

Transfer the potatoes, without the herbs, to a baking dish. Evenly spread the slices

Pour the liquid mixture over the potatoes

Cover with a generous amount of grated aged cheese

Bake at <temperature>180<unit>°C</unit></temperature> until the cheese is bubbly and browned. The creamy baked potato is ready

Add extra virgin olive oil to taste and <quantity>2<unit>tbsp</unit></quantity> of butter to a frying pan over medium heat until it melts

Add salt to taste and mix

Use your hands to form <quantity>2<unit>tbsp</unit></quantity> of the meat farce into an oval shape. Add to the frying pan and repeat the process with the remaining mixture

Fry the meatballs until both sides are deep brown

Add <quantity>½<unit>tbsp</unit></quantity> of butter and <quantity>1<unit>bunch</unit></quantity> of sage. When the butter melts, transfer them to a baking dish. Repeat the entire process with the remaining farce

Add <quantity>1<unit>tbsp</unit></quantity> of butter to the frying pan and let it melt. Pour it on top of the meatballs

Bake the meatballs in the oven for 6m until fully cooked. The grandma’s frikadeller is ready

Place <quantity>1</quantity> large spoon of the Creamy Baked Potato on each plate

Add <quantity>2</quantity> meatballs on each plate and drizzle some of the remaining oil from the cooking

The grandma’s frikadeller with creamy potatoes is ready! Enjoy it with your loved ones!