Try this creamy potato gratin with Vesterhavsost (a Danish aged cheese) and sage – a delicious twist on the classic pommes gratin dauphinois, the French potato dish.
These potatoes are not only a lovely side dish, they are also remarkably easy to make.
The creamy blend of garlic, cream, sage, shallots and a hint of nutmeg makes for a dish that will win over everyone at the table. The Vesterhavsost adds a creamy finish, depth and character that make this gratin irresistible.
Serve the gratin as a side to just about any main course, and let your guests enjoy the rich flavour of the Vesterhavsost and the fresh aroma of sage. I am confident this simple but delicious potato dish will be a hit at any meal.
A classic creamy potato gratin, lifted with Vesterhavsost and sage – a wonderful dish of potatoes.
Creamy potato gratin with Vesterhavsost and sage
Ingredients
- 20 g butter
- 2 shallots, sliced
- 2-3 cloves garlic, thinly sliced
- 15 fresh sage leaves, finely chopped
- 1/2 l whipping cream (38% fat)
- 1 1/2 tsp freshly grated nutmeg – or 1 tsp ground
- 1 kg potatoes
- 150 g Vesterhavsost, grated Danish aged cheese – a mature Gouda is the closest substitute
- Salt and pepper
- A little mozzarella for the top (optional)
- Finely chopped parsley
Method
- Melt the butter in a small saucepan and sweat the shallots, garlic and sage for a couple of minutes.
- Add the cream and nutmeg and let the cream simmer very gently for about 5 minutes – it should not boil, only simmer.Season to taste with salt and pepper.
- Peel the potatoes and cut them into slices 2-3 mm thick.
- Grease an ovenproof dish with a little butter or oil.The dish in the photo measures about 18×31 cm.
- Now build the gratin in 3-4 layers, seasoning with a little salt and freshly ground pepper between the layers if you like.Start with potatoes, pour over a little of the cream mixture and sprinkle with a little Vesterhavsost.
- Continue until all the potatoes are used, then pour the last of the cream mixture over the top, sprinkle with the remaining Vesterhavsost and, if you like, a little mozzarella – fresh or grated.
- Press lightly on the top with your fingers so the potatoes are gently pressed together.
- Bake in the middle of a preheated conventional oven (top and bottom heat) at 175°C for about 60-75 minutes.The cooking time can vary a little depending on the thickness of the potato slices and how your oven heats. Insert a skewer to check that the potatoes are tender.
- Let the gratin rest and set for about 15 minutes before cutting.
- Sprinkle with a little parsley on top, if you like.
Nutrition
Premium
Hej, det ser godt nok lækkert ud! Jeg kunne godt forestille mig, at Vesterhavsosten kunne være god. Har du prøvet at lave det med ½ fløde og ½ mælk?
Hej Helle
Det er nemlig virkelig lækkert 🙂
Jeg har ikke prøvet, men halv fløde og halv sødmælk tænker jeg sagtens du kan 🙂
Warm wishes, Dianna
Hvilken af vesterhavsosten bruger du pricæs?