Prep 15 mins
Cook 1 hr 15 mins
Posted for ZWT6 for Scandinavian Region. Found on Scandinaviafood.com. They suggest serving with roasted lamb but I think this would be a great addition to any meat honestly. Very simple to prepare.
- 8 -10 medium sized potatoes
- 1 1⁄4 cups cream (I would like light cream would be fine too)
- 1 onion
- 2 garlic cloves, chopped (or minced)
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2-1 teaspoon ground pepper (or to taste)
- 1 cup cheddar cheese, grated (or Vasterbotten cheese is also recommended)
- Peel and slice potatoes and onion.
- Bring the cream to a boil, add finely chopped garlic, salt and pepper.
- Butter an ovenproof baking dish, then layer potato-slices and onion. Poor the cream-sauce over the potatoes and top with the cheese.
- Bake for about 45 minutes at 440F (225C), then cover the top with aluminum foil and bake for an additional 15-20 minutes.
We made this for dinner last night to along with Grilled Boneless Sirloin and Vidalia Onion Skewers and it was wonderful. I did use heavy whipping cream and 10 medium potatoes and we subbed gouda cheese for the cheddar which was wonderful. Our consistency wasn't runny at all and it was enjoyed by 8 of us. Thanks for sharing the recipe. Made for ZWT 6.
These were good, however the cheese was a problem. When I added the foil and then removed, it took half the cheese with it. I think doing the foil prep in reverse would work better. I added some rosemary layered in which was good, but still seemed to be lacking something; sort of plain. Also boiled over in the oven with an awful mess, would suggest putting on a cookie sheet to catch the overflow. After removing the foil with half the cheese added some guyre and cooked about five extra minutes.
This turned out very good and flavorful, however was very runny. I let it sit for about 15 minutes to thicken but it never did. I might add a little thickener next time to help with this issue. Taking the advice of twissis, I left the cheese off until the last 20-30 minutes and that helped with over browning I think. Overall a great recipe. Made for ZWT #6 :)