Flødekartofler – a traditional Danish side dish that translates to “cream potatoes.” Consisting of scalloped potatoes and cream, Flødekartofler is a hearty addition to any meal. Usually, you will see this side dish at a Danish Christmas dinner. If the dish is made outside of the Christmas season, it is best paired with pork. You can also see this side dish in other holiday feasts along with variations. What makes the dish, however, is the use of potatoes, light cream, onions, salt, and pepper.
There is no shortage of Danish recipes with potatoes. What makes flødekartofler is that it is a dish that goes well with plenty of meat dishes and can last up to two days. All you have to do is to store it well and you can reheat it to a minimum of 75 ° C.
- 900 g potatoes
- 2 onions can be omitted if you do not like onions and can also be replaced by leeks
- Grease to grease the dish with do not use baking paper
- 1 clove garlic can also be omitted
- 3 dl whipping cream can be replaced by 1½ dl whipping cream and 1½ dl milk if you want to make a "light" version
- 1 pinch nutmeg
- Salt and pepper
- Turn the oven to 180 ° C.
- Peel the potatoes and cut them into approx. 7 mm thick discs
- Cut the onions into thin slices.
- Distribute potato slices and onion slices in a greased, ovenproof dish.
- Squeeze garlic over, and sprinkle with grated nutmeg, salt and pepper.
- Pour the cream / milk over.
- Cover the dish with tin foil and put it in the oven for approx. 1 hour, until tender – mark with a meat needle. If you want your creamed potatoes to have a dark surface, remove the tin foil at the last 5-10 minutes.
Brunede kartofler and Flødekartofler
There is one dish that you’ll also find served with flødekartofler and that is brunede kartofler. Brunede kartofler is another potato dish, but the difference is that it involves boiled potatoes with brown sugar and butter. So not only did you have the option of a creamy potato side, but you also get potatoes with a sweet touch. Brunede kartofler is basically small boiled new potatoes, which are caramelized on the stovetop in a skillet.
Prominence of Potatoes in Danish Cooking
Potatoes in general are a highly versatile dish. When it comes to potatoes in Danish cooking, there is a long history behind it. The produce was first introduced to the Danes in the 18th century and since then, plenty of potato dishes formed. Many Danish potato dishes can be either hot or cold. What’s more, there are potato dishes that can be eaten for every meal and those that are reserved for special occasions. One example is a light potato salad called kartoffelsalat.
Aside from dishes, potatoes are used to make snacks. An example of this is placing thin slices of the cooked produce onto rye bread with mayonnaise and chives.
Other Holidays that has Cream Potatoes Served
As stated, you can find Flødekartofler served during other holidays aside from Christmas. These holidays include Påske (Easter), Fastelvn (Carnival), and Pinse (Pentecost). With the feasts served during these holidays, you will generally see dishes with pork, goose, and duck as main dishes served with multiple vegetable dishes.