Swedish Potato Gratin Potatisgratng Recipes

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

SWEDISH HASSELBACK POTATOES

Steps:

• In a sauce pan; melt the butter at low heat.
• When the butter is melted; chop the herbs and garlic and add it to the butter. Let it cook/sit for about 5-10 minutes on very little heat.
• Clean and peel the potatoes.
• At the bottom side of the potatoes make a small horizontal cut. This will make sure the potatoes sits stable on the oven plate.
• On the opposite side; make deep cuts side-by-side into the potatoes. The cuts should be about 2/3 into the potatoes and about 2 mm apart.
• On a parchment paper covered oven plate; place the potatoes side-by-side with the grooves upwards.
• Brush the potatoes with the butter and herb mixture.
• Bake the potatoes for about 60 minutes at 200 C (400 F). The cooking time is depended on the size of the potatoes. The potatoes are done when you can easily stick a fork into them. During the cooking brush the potatoes 2-3 times extra with the herb mixture.

JANSSONS FRESTELSE (SWEDISH POTATO CASSEROLE)

Steps:

• Preheat your oven to 350°F. Peel and thinly slice onions. Sauté them gently in a pan with butter just until they are soft.
• Drain your anchovies and grease the bottom and sides of a baking dish (or dishes) with the oil you drain.Peel potatoes and cut into strips. This is easy to do with a mandoline.
• Line your baking dish(es) with 1/3 of the sliced potatoes. Then, add half of the sauteed onions and half of the drained anchovies.
• Finally, top with another 1/3 of sliced potatoes and the remaining onions and anchovies.
• Finish with the remaining potatoes. Sprinkle with salt and pepper, then top with cream, slices of butter, and bread crumbs.
• Bake for 45 minutes for smaller dishes and about 1 hour for a larger dish, or until the potatoes are tender. Let cool for 10 minutes before serving.

SWEDISH GRATIN POTATOES

Steps:

• Preheat oven to 200°C. Heat the oil and half the butter in a pan and saute onions until soft.
• Grease an ovenproof dish and put a layer of potatoes in the bottom. Add a layer of onions and anchovies and season with a little sea salt and pepper. Repeat layering twice more, then finish with a layer of potatoes. Dot with remaining butter.
• Mix the cream and anchovy liquid together and pour over the potatoes. The potatoes should be almost covered.
• Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and bake until golden.

SWEDISH ONIONS AND POTATOES AU GRATIN

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.

SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture.
• Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done.

SWEDISH STYLE POTATOES AU GRATIN

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.

EASY HOMEMADE POTATO GRATIN

Steps:

• Preheat your oven to 400 degrees Fahrenheit and prepare a large 9-inch by 13-inch baking dish by spraying it with cooking spray or greasing with butter.
• Slice the potatoes and onions into a large bowl using your mandoline slicer. This will ensure you get super thin slices that will bake evenly.
• Add the garlic, sage, salt and pepper, milk, and cream to the bowl.
• Crumble the beef bouillon cube over the mixture and add the splash of wine.
• Use tongs to toss the mixture together until everything is well combined.
• Pour the mixture into the prepared baking dish and smooth out the top.
• Cover with aluminum foil (or a lid if your baking dish has an oven-safe lid) and bake for one hour at 400 degrees Fahrenheit.
• After one hour, remove from the oven and remove the foil or lid.
• Sprinkle the Parmesan cheese over the top and return to the oven for another 20-30 minutes, or until the cheese is bubbly and begins to brown slightly.
• Serve immediately.

SWEDISH HASSELBACK POTATOES

Steps:

• Heat oven to 325°F. Grease rectangular baking dish, 13x9x2 inches.
• Cut potatoes crosswise into 1/8-inch slices, cutting only three-fourths of the way through to bottom. Place cut sides up in dish. Brush with butter. Sprinkle with salt and pepper.
• Bake uncovered 1 hour, brushing with butter once or twice. Mix cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake 20 to 30 minutes longer or until tender.