Swedish Style Potatoes au Gratin
Published November 15, 1983
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 medium-size potatoes, peeled and sliced thin
1 teaspoon salt
¼ teaspoon white pepper
A few gratings of nutmeg
½ small onion, minced fine
1 egg, beaten
½ cup grated fresh Gruyere cheese
1 cup milk
1 cup heavy cream
3 tablespoons butter
¼ cup more grated Gruyere
Nutritional analysis per serving (8 servings)
17 grams carbs; 82 milligrams cholesterol; 282 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 21 grams fat; 2 grams fiber; 390 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the first seven ingredients in a bowl. Boil the milk and cream together, add to the bowl, and mix again.
- Step 2
Rub a suitable oven-proof dish with half the butter, arrange the potato mixture in the dish, sprinkle with the remaining cheese, and dot with the rest of the butter.
- Step 3
Bake at 350 degrees until the potatoes are tender (about 1 hour). If the top is not browned, run the dish briefly under the broiler before serving.
Private Notes
Comments
What is a "suitable" dish? Thanks for letting me know.
Easier to mix potatoes, onion and cheese, layer in buttered baking dish, then pout hot milk/cream mixture over.
Took a prior reviewer’s advice and mixed the first 7 ingredients, added to the dish, then poured the milk/cream over. I only used 4 potatoes, decreased other ingredients a bit, but was heavy-handed with the gruyere. Served with korv and lingonberry sauce it tasted like Swedish Christmas!
What makes this Swedish? Asking for a friend.
Too soupy at the end of backing
Lovely dish and always a hit when I make it. I always follow the instructions as listed.