Recipe for creamed potatoes
You can never go wrong with scalloped potatoes / creamy potatoes, as there are very few people who don’t like them!
It’s no wonder, because the dish is as simple as it is genius. With its soft, creamy texture and fairly mild, neutral taste, it’s the perfect side dish for almost any type of meat. And the generous amounts of cream mean that it can easily replace a sauce in most cases!
Besides rye bread, potatoes are almost a national dish here. It was apparently not until sometime in the 18th century that we started growing potatoes here in Denmark. It then took several more decades before Danes really noticed how wonderful a food the potato is – as it had not been considered that the potato could be cooked! And it’s not surprising that the brown, tuberous vegetable didn’t seem very impressive before that.
Fortunately, we Danes quickly figured out how nutritious the potato is, so it could help combat both famine and vitamin deficiency. The fact that you could even use the peels to make spirits was undoubtedly seen as a huge bonus.
So yes, we love our potatoes. In addition, we Danes also really like anything that is extra creamy and contains cream, while evoking memories of grandma’s “meat pots.”
Scalloped potatoes might just be one of the best things in Danish cuisine!
The perfect scalloped potatoes should be deliciously creamy and tender, and in my recipe, the potatoes and onions are sliced ultra-thin with a mandoline—you’ll ensure everything gets tender and the dish has the perfect texture. I like to add garlic, but if you’re not a fan of garlic, just omit it. However, nutmeg is a must!
You can also add chili or sprinkle bacon on top. If you’re feeling particularly daring, try adding grated cheese on top. Serve your scalloped potatoes with roast beef, beef sirloin, or smoked pork loin—or whatever you fancy. Scalloped potatoes truly go with almost anything.
Scalloped Potatoes Recipe
Ingredients
- 1500 gram Potato
- 2 pcs. Onion
- 2 cloves Garlic optional
- 0.5 l Whipping Cream
- 250 gram Whole Milk
- Nutmeg freshly grated
- Spices salt and pepper
Instructions
- Peel the potatoes and the onions.
- Slice both into thin pieces - preferably using a mandoline slicer.
- Mix the potatoes and onions in an ovenproof dish.
- Season with grated nutmeg, salt, and pepper, and optionally pressed garlic. Note that you will need more salt and pepper than you might think.
- Add cream and milk.
- Bake the creamed potatoes in the oven at 200 degrees Celsius (392 degrees Fahrenheit) (fan) for 20 minutes.
- Then lower the oven temperature to 190 degrees and bake the potatoes for an hour.
- Remove the creamed potatoes from the oven and let them sit for 5-10 minutes before serving.