Creamy potato gratin with Vesterhavsost and sage

Creamy potato gratin with Vesterhavsost and sage - rich, creamy potatoes at their best.

Serves 4-6 depending on what else is served.

Course Side dish

Cuisine Danish, French

Nøgleord Barbecue side dishes, Creamy potato gratin

Total Time 1 30

Servings people

Calories 547kcal

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

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 18x31 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.