Creamed potatoes are a side dish that most people love – and can’t resist.
In this recipe, Jeppe Foldager shows you how to make the ultimate version, featuring thin slices of potato simmered in cream with shallots, garlic and miso, then baked until golden in the oven. Perfect for the Easter table.
Tip: Slice the potatoes using a mandoline to create thin, even slices that cook evenly.
Servings: 4 Prep time: 20 min Cooking time: 40 min
Ingredients
1 kg potatoes
1 liter cream
2–3 shallots
2 cloves garlic
2–3 bay leaves
zest of ½ lemon (cut into thin strips with a vegetable peeler)
salt
freshly ground black pepper
optionally a little butter for the dish
Instructions
- Peel the potatoes and slice them thinly. Peel the shallots and slice them thinly, and mince the garlic finely.
- Pour the cream into a pot together with shallots, garlic, lemon zest and bay leaves. Bring the cream slowly to a boil and let it simmer for a few minutes so the flavors infuse into the cream.
- Add the sliced potatoes to the cream and let them simmer gently for 10–15 minutes, stirring regularly. The potatoes will release starch, which naturally thickens the cream and gives a creamy consistency. Season with salt and freshly ground pepper. Remove the lemon zest.
- Lightly butter an ovenproof dish and pour the potatoes and cream into it. Make sure the potatoes are evenly distributed and the cream almost covers them.
- Bake the creamed potatoes in the oven at 180 °C for approximately 30–40 minutes, until the potatoes are completely tender and the top is golden and lightly gratinéed.
- Let the dish rest for 10 minutes before serving, so the cream sets and becomes nicely creamy.
