Creamed Potatoes
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Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
Cream potatoes are a side dish that every dane loves – and most people can't say no to.
In this recipe, Jeppe Foldager shows you how to make the ultimate version with thin potato slices simmered in cream with shallots, garlic and bay leaves, and baked golden and gratinéed in the oven. Perfect for the Easter table. A tip: slice the potatoes on a mandoline for the thinnest, most even slices and the best consistency.
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Servings
: 4
servings
Ingredients
1
kg
potatoes
1
l
heavy cream
2
shallots
2
cloves
garlic
3
bay leaves
1
tbsp
light miso
0.5
piece
lemon - zest thereof (cut into thin strips with a vegetable peeler)
salt
freshly ground black pepper
optional: a little butter for the dish
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Instructions
Step 1/7
Peel the potatoes and cut them into thin slices, preferably on a mandoline. Peel the shallots and cut them into thin slices, and finely chop the garlic.
Step 2/7
Let the onions and garlic sauté in butter over low heat, without browning. Add thyme and light miso.
Step 3/7
Add the cream and bring it slowly to a boil. Let it simmer for a few minutes so the flavors infuse into the cream, and season with salt and pepper. Add a small strip of lemon zest.
Step 4/7
Add the sliced potatoes to the cream and let them simmer gently for 10–15 minutes, stirring regularly. The potatoes will begin to release starch, which naturally thickens the cream and gives it a creamy consistency. Season with salt and freshly ground pepper. Remove the lemon zest.
Step 5/7
Lightly butter an ovenproof dish and pour the potatoes and cream into the dish. Place a few bay leaves on top. Make sure the potatoes are evenly distributed and that the cream almost covers them.
Step 6/7
Bake the creamed potatoes in the oven at 180 °C for about 30–40 minutes, until the potatoes are completely tender and the top is golden and lightly gratinéed.
Step 7/7
Let the dish rest for 10 minutes before serving, so the cream sets and becomes beautifully creamy.
Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
Jeppe Foldager has worked as a chef in many of the country's most acclaimed restaurants and even aboard the Royal Yacht Dannebrog. He also headed the kitchen as head chef at Dragsholm Slot, which holds one of the prestigious Michelin stars – he has now stepped into the role of gastronomic chef at Hotel Hesselet.
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