Fløtegratinerte poteter
Added by Kari Holm
Prep 40 minCook 50 min
A timeless side dish that pairs beautifully with roasted meats and game. The cheese topping is optional — the gratin is equally delicious without it. Can be assembled a few hours ahead and refrigerated; just add 5-10 minutes to the baking time.
Servings
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Ingredients
4 dlcooking cream or heavy cream
1garlic clove
0.5 tspsalt
0.25 tsppepper
1 kgpotato
1 tbspbutter
1 dlgrated white cheese
Instructions
1
Bring the cream to a boil in a small saucepan, then remove from heat.
2
Finely chop the garlic and stir into the cream along with salt and pepper. Season generously — the potatoes will absorb a lot of salt.
3
Preheat the oven to 200°C (400°F).
4
Peel the potatoes and slice them thinly, about 3 mm thick.
5
Butter an oven-safe baking dish. Layer in the potato slices and pour the cream mixture over them.
6
Bake at 200°C (400°F) for about 30 minutes. Sprinkle the cheese on top and bake for another 20 minutes until the cheese is melted and golden brown.
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