European
Sweden - Vegetarian
Potatisgratäng (Swedish Potato Gratin)
Chef's Menu Description
Swedish garlic and potato gratin: paper-thin King Edward potato slices baked slowly in garlic-infused double cream and sharp aged Västerbottensost cheese until meltingly tender with a golden crust.
Ingredients
- • 1kg floury potatoes (such as King Edward), peeled and sliced 3mm thin
- • 3 garlic cloves, finely grated
- • 350ml Swedish double cream (vispgrädde)
- • 150ml whole milk
- • 150g aged Västerbottensost cheese, grated
- • 1.5 tsp fine sea salt
- • 1/4 tsp freshly ground black pepper
- • Butter for greasing dish
Preparation Steps
1
Phase 1
Slice potatoes 3mm thin with a mandoline. Do NOT rinse in water, as natural potato starches create a silky sauce.
2
Phase 2
In a pot, warm cream, milk, grated garlic, salt, and pepper together until steamy and aromatic.
3
Phase 3
Layer sliced potatoes in a buttered baking dish, sprinkling 100g grated cheese between layers. Pour warm garlic cream over until potatoes are just submerged.
4
Phase 4
Top with remaining cheese. Bake at 190°C for 50-60 minutes until bubbling and potatoes are completely soft when tested with a knife. Rest 10 minutes before slicing.