How to Make "Flødekartofler:" DANISH SCALLOPED POTATOES

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F (190°C).

Wash and peel the potatoes (peeling is optional).

Slice the potatoes to a thickness of between an eighth and a quarter of an inch, keeping them round.

Set aside the end pieces of the potatoes.

Thinly slice the medium onion.

Butter the bottom of a 12-inch oval baking dish.

Layer the end pieces of the potatoes at the bottom of the dish.

Alternate layers of potatoes and onions, using half of the onion in the first layer.

Make a cream mixture by combining 2 cups of heavy cream, salt, black pepper, a tiny bit of nutmeg, 1 teaspoon of garlic powder, and 1 tablespoon of fresh thyme.

Check the saltiness of the cream mixture and adjust if necessary.

Pour the cream mixture over the layered potatoes and onions.

Cover the baking dish with foil and bake for around 45 minutes.

After 45 minutes, uncover the dish and optionally grate Parmesan cheese on top.

Return the dish to the oven and bake uncovered for about 30 minutes until golden and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens