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
Easier to mix potatoes, onion and cheese, layer in buttered baking dish, then pout hot milk/cream mixture over.
What is a "suitable" dish? Thanks for letting me know.
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.