Potato gratin for schnitzel
Flavors that take you back to a time when herring jumped in Roslagen, the sun shone and life was playing. This is Swedish summer in one bite! Flirting with the flavor of matjessir, and containing all the goodies in the form of browned butter, anchovies, onions, dill and peas.
Ingredients · Servings 4-6
- 1000 g firm potatoes
- 5 dl whipping cream
- 2 cloves garlic cloves
- 1 sprig thyme
- 1 tbsp tomato paste
- 3 tsk salt
- 2 tsp black pepper, coarsely ground
- 1 onion, sliced and caramelized
- breadcrumbs
Method · 45 min
- Cut the potatoes into thin sticks, like french fries.
- Place the potatoes, cream and remaining ingredients (except the onion) in a saucepan. Cook over low heat until the mixture is creamy.
- Slice the onion thinly and caramelize it.
- Pour half of the potato mixture into a baking dish.
- Spread the caramelized onion as a middle layer and pour over the rest of the potato mixture.
- Sprinkle with breadcrumbs.
- Bake at 180 degrees for about 30 minutes, until the surface is golden and the potatoes are soft.
