Pescetarian,  Side dishes

Praised be the potato

Well… I have made and tasted a lot of potato dishes. But none of them compare to the creamy and salty taste of this one. The curious thing about this creamy potato dish is that I have never succeeded in making too much. For the portion shown in the picture, which I thought by far would be too much for 8 people, I used almost 7 lbs of potatoes. That is a lot, as anyone who has ever tried peeling such an amount will attest to! I was convinced that there would be leftovers, but by the end of the night there was nothing left. Not all of it went during dinner, though,  but fridge leftovers like this seem to have a strange appeal to people with alcohol in their blood, and combined with a microwave oven, it all disappeared.

These creamy potatoes are a good side dish for beef roast and steak recipes, but if you ask my kids, you don’t really need anything else. I always serve it alongside pickled cucumber salad, as the salt and cream go perfectly together with the sweet and sour.

Creamy potatoes (serves about 4 people)


3.5 lbs (1.5 kg) potatoes

2 cups (0.5 l) heavy cream (35-40% fat)

1 1/4 cups (0.3 l) whole milk (at least 3.5% fat)

1 1/2 tbsp (20 g) all-purpose flour

1 1/2 tbsp (20 g) salted butter

1 tsp nutmeg (freshly grated)

salt and pepper to taste

6 tbsp (50 g) finely grated parmesan


1. Start by making a mornay sauce. You do that by melting the butter over medium heat in a saucepan and then adding the flour. Whisk the flour and butter while you leave it on the stove at medium heat for about a minute or two. Then add the milk and whisk until the sauce starts boiling. Don’t get impatient and turn the heat up higher, because then I will guarantee you the milk will burn! Once it’s boiling, turn the heat down, and let it boil for about 5 minutes while you keep whisking. That way you lose the floury taste. Now add nutmeg and parmesan, and salt and pepper if needed. Turn off the heat and add all the cream. Set the sauce aside till you have made the potatoes ready.

2. Before you start on the potatoes, turn on the oven and let it heat to 400 degrees Fahrenheit (200 degrees celsius). Peel and then cut the potatoes into thin slices.

3. Make a layer of potatoes in a ovenproof dish and sprinkle a little salt on top of the layer. Then put another layer of potato slices on top and so forth until you’ve used all the potato slices. Now pour the cream sauce over the potatoes.

4. The creamy potatoes are now good to go into the oven for 90 minutes. In my opinion it is very hard to overcook the potatoes. It is much worse if you undercook them.


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