Creamy potatoes

Creamy potatoes (flødekartofler)

Creamy potatoes are a great companion with many different Danish dishes: steak culotte, pork tenderloin in flakey pastry and roasted duck breast just to mention a few. 

Ingredients (4 people):

500g medium-sized potatoes
1 large brown onion
3 large cloves garlic
500ml cream (38% whipping cream) 
coarse salt
freshly ground black pepper
1 tsp freshly grated nutmeg

Start by peeling the potatoes and cut them into slices or cubes. The onions are cut into pieces - garlic chopped finely. Butter a dish and place a layer of potatoes at the bottom with a layer of onion and garlic over and spread salt, pepper and a little nutmeg on top. This is repeated until all ingredients are used - finish with a layer of potatoes. Finally, pour the cream over. The cream does not have to cover completely, but there must be minimum. 3 cm from the edge of the dish with cream, otherwise it can easily boil over. Dish with creamed potatoes goes ​​into a preheated oven at 180C for 1 ½ - 2 hours depending on how tender you prefer your creamy potatoes to be. My opinion is that creamed potatoes are clearly best when they get the 2 hours because they become very tender, get more colour and the sauce thickens. If your schedule is a little tight, turn off the oven early, but let the creamy potatoes stay in owen and keep warm.

TipCreamed Potatoes can be made even more delicious by spreading a little grated mild cheese (e.g. Cheddar, Mozzarella or Gouda) between the layers to get your creamed potatoes extra tasty and creamy

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