Flødekartofler
A traditional Danish potato dish consisting of scalloped potatoes and cream
Ingredients
- 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
Instructions
- 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.