Best 4 Swedish Potato Gratin PotatisgratÃng Recipes
Swedish Potato Gratin: A Culinary Delight
Indulge in the delectable flavors of Swedish potato gratin, known as potatisgratäng, a classic dish that has captured the hearts of food enthusiasts worldwide. This comforting casserole showcases layers of thinly sliced potatoes, cream, milk, and cheese, baked to golden perfection. Embark on a culinary journey as we explore the step-by-step recipes provided in this article, guiding you through the process of creating this savory masterpiece.
A Treasure Trove of Potato Gratin Variations:
1. Classic Swedish Potato Gratin: Experience the authentic flavors of traditional potatisgratäng, featuring a harmonious blend of potatoes, cream, milk, and cheese.
2. Potato Gratin with Onions and Garlic: Elevate your gratin with the aromatic flavors of sautéed onions and garlic, adding a savory depth to the dish.
3. Potato Gratin with Herbs and Spices: Infuse your gratin with a vibrant array of herbs and spices, such as thyme, rosemary, and paprika, creating a tantalizing flavor profile.
4. Potato Gratin with Pancetta or Bacon: Enhance the richness of your gratin with the addition of crispy pancetta or bacon, adding a smoky and salty dimension to each bite.
5. Potato Gratin with Vegetables: Transform your gratin into a colorful and nutritious feast by incorporating a variety of vegetables, such as broccoli, carrots, and zucchini, ensuring a well-rounded meal.
6. Vegan Potato Gratin: Delight in a plant-based version of this classic dish, featuring creamy coconut milk and a blend of vegan cheeses, offering a dairy-free alternative that is equally delicious.
7. Sweet Potato Gratin: Embark on a unique culinary adventure with sweet potato gratin, where the natural sweetness of sweet potatoes harmonizes perfectly with the creamy sauce and cheese.
8. Hasselback Potato Gratin: Create a visually stunning dish with Hasselback potato gratin, where thinly sliced potatoes are fanned out and baked in a creamy sauce, resulting in a crispy and flavorful presentation.
SWEDISH POTATO GRATIN - POTATISGRATäNG
Posted for ZWT6 for Scandinavian Region. Found on Scandinaviafood.com. They suggest serving with roasted lamb but I think this would be a great addition to any meat honestly. Very simple to prepare.
Provided by HokiesMom
Categories Potato
Time 1h30m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice potatoes and onion.
- Bring the cream to a boil, add finely chopped garlic, salt and pepper.
- Butter an ovenproof baking dish, then layer potato-slices and onion. Poor the cream-sauce over the potatoes and top with the cheese.
- Bake for about 45 minutes at 440F (225C), then cover the top with aluminum foil and bake for an additional 15-20 minutes.
SWEDISH STYLE POTATOES AU GRATIN
Provided by Robert Farrar Capon
Categories casseroles, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the first seven ingredients in a bowl. Boil the milk and cream together, add to the bowl, and mix again.
- 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.
- 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.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
SWEDISH ONIONS AND POTATOES AU GRATIN
From the cookbook Onion Harvest Cookbook. Another cookbook given to me by a friend. For cook time, I'm including the cooking of the potatoes, because that has to be done concurrently, almost, with the onions.
Provided by Studentchef
Categories Cheese
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in the butter, on medium heat. until limp, but not brown.
- In a medium baking dish, alternate layers of potatoes, onions and cheese, making sure that the cheese is at the top and final layer.
- Add the milk, salt and pepper. Cover with chopped parsley and sprinkle with paprika. Bake uncovered at 325 F for 30 minutes, or until heated through.
- Serve warm.
Nutrition Facts : Calories 416.4, Fat 19.8, SaturatedFat 12.5, Cholesterol 60.5, Sodium 333.1, Carbohydrate 44.7, Fiber 6, Sugar 6.4, Protein 16.6
Tips:
- To ensure even cooking, thinly slice the potatoes using a mandoline or sharp knife.
- Use a combination of heavy cream and milk for a richer, creamier gratin.
- Add a layer of grated cheese, such as Gruyère or Parmesan, to the top of the gratin for a golden-brown crust.
- Freshly grated nutmeg adds a warm, nutty flavor to the gratin.
- Allow the gratin to rest for at least 15 minutes before serving to allow the flavors to meld.
- Serve the gratin with a green salad or roasted vegetables for a complete meal.
- Enjoy the gratin as a comforting side dish or a vegetarian main course.
Conclusion:
Swedish potato gratin, also known as potatisgratäng, is a classic dish that is easy to make and loved by many. With its creamy texture, rich flavor, and golden-brown crust, it's a perfect side dish or main course for any occasion. Whether you're looking for a hearty and comforting meal or a dish to impress your guests, this gratin is sure to satisfy. So, gather your ingredients and give this recipe a try – you won't be disappointed!
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