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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
In the Netherlands all supermarkets sell a sauce in a jar for baking potatoes, called (translated) ‘potatoes different’. It’s very popular, but the taste is terrible, at least that’s what I think. So I decided to cook my own version without additives or industrial tasting cheese, etc. No need for a jar costing several euro’s. With just regular and available ingredients. The left-on potatoe peel greatly improves the taste!
Gave it my own name, obviously, haha. (Basically it is a simple gratin dauphinois, without eggs or cheese.)
It’s very easy, can be made in advance and is a cheap and versatile dish for parties, when your oven is in use anyway. —Tante
Ingredients
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750 grams
Waxy potatoes
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3 tablespoons
Soft butter
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1 cup
Cream
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1 cup
Milk
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Kosher salt
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Black pepper, freshly ground
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Nutmeg, freshly ground
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1
Clove of garlic
Directions
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Wash potatoes thoroughly. Do not peel,
Peel garlic.
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Slice potatoes thinly with knife or some slicing appliance.
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Rub a suitable oven dish with the garlic. (Use remains of the clove in another recipe.)
Rub a spoon of butter in the dish.
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Put 1/3 of the potatoe slices in the dish, sprinkle to taste with salt, pepper and nutmeg.
Add some flakes of butter.
Repeat twice.
You cán go for a layered miracle, but there’s no need, really.
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Pour in the cup of cream.
Then add milk until the top layer just sits under.
Finish with the last bits of butter.
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Bake in hottish oven until a nice golden brown. All the moisture has now disappeared.
Check with a knife if the potatoes are soft.
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Turn the oven low until everyone is ready for the meal. This dish can wait up to half an hour.
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