♥ Scandinavian Potatoes Recipe ♥
6 medium-sized potatoes (Yukon Gold or Russet, peeled and thinly sliced)
1 large yellow onion (thinly sliced)
2 cups heavy cream
1 cup whole milk
2 tablespoons unsalted butter (plus extra for greasing the baking dish)
1 clove garlic (minced)
1 teaspoon salt (or to taste)
½ teaspoon black pepper (freshly ground)
½ teaspoon ground nutmeg
1 tablespoon fresh dill (finely chopped, optional)
½ cup grated Parmesan cheese (optional, for a golden crust)
Procedure:
- Preparation.
Begin by preheating your oven to 350°F (175°C). This ensures your oven is ready by the time you're done assembling the dish.
- Preparing the Baking Dish.
Take a medium-sized baking dish—preferably one with a good depth, around 2 inches—and generously grease it with unsalted butter. This not only prevents sticking but also adds a rich flavor to the edges of the potatoes.
- Slicing the Potatoes and Onion.
Peel the potatoes and rinse them under cold water. Using a sharp knife or a mandoline, slice the potatoes thinly, about 1/8-inch thick. Consistency in thickness is key for even cooking. Once done, set the slices aside in a bowl of cold water to prevent them from browning.
Next, peel and thinly slice the onion. The onion slices should be slightly thinner than the potatoes so they soften and meld into the dish during baking.
- Layering the Potatoes and Onion.
Drain the potato slices and pat them dry with a clean kitchen towel. Begin layering the potato slices in the prepared baking dish, slightly overlapping them. After one layer of potatoes, spread a thin layer of the sliced onions on top. Repeat the process, layering potatoes and onions alternately until you've used up all the slices. The final layer should be potatoes.
- Making the Cream Mixture.
In a medium saucepan, combine the heavy cream, whole milk, and minced garlic. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Once it begins to bubble lightly, reduce the heat to low.
Stir in the salt, black pepper, and ground nutmeg, mixing well to combine. If you're using fresh dill, add it at this stage for a subtle, fragrant note. Taste the mixture to ensure it’s well-seasoned, keeping in mind that potatoes tend to absorb a lot of flavor.
- Pouring the Cream Mixture.
Remove the cream mixture from heat. Carefully pour it over the layered potatoes and onions in the baking dish. Pour slowly to allow the liquid to seep through all the layers, ensuring even distribution. Use the back of a spoon to press down the layers slightly, helping them absorb the cream mixture.
- Adding the Cheese (Optional)
If you prefer a golden, cheesy crust, sprinkle the grated Parmesan cheese evenly over the top layer of potatoes. The cheese will melt and form a beautiful, savory crust as the dish bakes.
- Baking the Dish.
Cover the baking dish tightly with aluminum foil to prevent the top from over-browning too quickly. Place the dish in the preheated oven and bake for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes. This allows the top to develop a lovely golden color and the edges to crisp up slightly. The dish is done when the potatoes are tender—easily pierced with a fork—and the top is bubbly and golden.
- Cooling and Serving.
Once baked, remove the dish from the oven and let it sit for 5-10 minutes. This resting time allows the cream mixture to thicken slightly and the flavors to meld together.
Serve the Scandinavian Potatoes warm, garnished with a sprinkle of fresh dill if desired. This dish pairs beautifully with a variety of mains, from roast meats to grilled fish, or it can be enjoyed on its own as a hearty comfort food. Voilà!
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