Recipe for creamy potatoes with jerusalem artichokes and cheese
Traditional Danish oven-baked dish on the menu today – but with a twist of extra flavor and, of course, extra greens; scalloped potatoes with Jerusalem artichokes and shallots.
I like to try new dishes, but I also loooove completely traditional Danish food. However, I often try to give them a little twist and make them my own, preferably with a bit of extra greens. I enjoy eating well, but the classic dishes aren’t always super healthy – and I think there’s room for that… On the other hand, I add a bit more greens where I can, without compromising on the taste.
And scalloped potatoes are always king – but the Jerusalem artichokes add just an extra dimension to the flavor… And a bit more vitamins. I’ve also added some onions, rosemary, and a bit of grated cheese for extra creaminess.
Mix everything in the dish, then into the oven – 45 minutes later, dinner is served.
We served the scalloped potatoes with a tender and flavorful meatloaf wrapped in crispy ham – you can find the recipe right here. But the scalloped potatoes can, of course, be served with whatever you prefer.
Creamy Potatoes with Jerusalem Artichokes and Cheese
Equipment
- Oven
- Potato Peeler
- Ovenproof dish
- Cutting Board
- Knife
- Bowl
Ingredients
- 500 gram Potato
- 300 gram Jerusalem Artichokes
- 2 pcs. Shallots
- 2 gram Rosemary dried
- 6 gram Salt
- 1 gram Pepper
- 300 gram Cream
- 2 gram Nutmeg
- 75 gram Grated cheese
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Peel the potatoes and Jerusalem artichokes and slice them, put both into an oven-safe dish.
- Cut the onions into wedges and add to the dish. Season with salt, pepper, and rosemary.
- Mix the cream with grated cheese and nutmeg and pour into the dish.
- Bake for 45 minutes in the oven and serve with a good piece of meat.
Notes
