Prep: 15 min. Cook: 70 min. Total: 85 min.
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Guide af

Mathias Lydersen

Sidste ændringsdato

Mandolinjern fra Qookware

Mandoline
479 kr
6-ply Fusion kasserolle 2,2 liter med glaslåg fra Qookware

Saucepan with lid - 2.2 liters - 6-ply Fusion
623 kr

Creamy potatoes with sweet potatoes

For many, creamed potatoes are the ultimate side dish – creamy, rich and full of comfort. In this version, the classic dish gets an elegant twist with sweet potatoes, which add both color, a slight sweetness and extra depth of flavor. The combination of the soft, neutral texture of regular potatoes and the natural sweetness of sweet potatoes creates a beautiful balance that goes perfectly with everything from beef and chicken to vegetarian dishes.

Ingredients

  • 1 kg bagekartofler
  • 1 kg søde kartofler
  • 2 små løg (finthakket eller revet)
  • 3 fed hvidløg
  • 4 dl piskefløde
  • 4 spsk hvedemel
  • 5 dl sødmælk
  • 4 spsk smør
  • 1 tsk timian
  • 1 knivspids muskatnød
  • 2 stilke salvie
  • 100 g revet parmesan
  • Olie til fadet
  • Salt og friskkværnet peber

Instructions

Forvarm ovnen: Sæt ovnen på 180 °C (alm. ovn).

Klargør kartoflerne: Skræl kartoflerne og skær dem i tynde skiver på cirka 1 cm.

Brug gerne et mandolinjern for et jævnt og ensartet resultat.

Lav fløde-blandingen: Smelt smørret i en gryde og tilsæt hvedemel lidt ad gangen, mens du pisker til en glat meljævning.

Tilsæt sødmælk lidt ad gangen og sørg for, at der ikke opstår klumper.

Tilsæt fløden og lad det tykne ved middel varme.

Tilsæt hvidløg, løg, salvieblade, timian, muskatnød, salt, friskkværnet peber og halvdelen af parmesanen.

Varm det op til lige under kogepunktet, så smagene trækker sammen.

Læg kartoflerne i fad: Smør et støbejernsfad med olie.

Placer skiftevis kartofler og søde kartofler i fadet og hæld cirka halvdelen af flødeblandingen over.

Gentag med endnu et lag kartofler og hæld resten af flødeblandingen over.

Bag i ovnen: Bag flødekartoflerne i ca. 40 minutter.

Tag fadet ud af ovnen og drys med resten af parmesanen.

Bag yderligere 20 minutter, til overfladen er gylden, osten er smeltet og kartoflerne er møre.

Lad flødekartoflerne hvile i 5–10 minutter, så fløden sætter sig lidt inden servering.

Flødekartofler i emaljeret støbejern

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Mandolinjern fra Qookware

Mandoline
479 kr

This is why you need a mandolin when making mashed potatoes

Creamed potatoes are a dish where precision makes a bigger difference than most people think. The thickness of the potato slices in particular has a huge impact on both the consistency, taste and the finished result. That is precisely why amandolin iron from Qookwarethe perfect tool when you want to elevate your creamed potatoes from “good” to truly perfect.

Cutting potatoes into perfectly uniform, thin slices ensures that they all gettender at the same time. If you cut by hand with a knife, the thickness will almost always vary – and this gives an uneven result, where some slices are soft while others still have a bite. With a mandoline you get full control over the thickness of the slices, so the entire dish bakes evenly from edge to center.

This also means that the cream canpenetrate evenly between all layers, so that every single potato slice soaks up the flavor. The result is a much creamier and more harmonious consistency, where the cream distributes perfectly and binds the dish together without it becoming heavy or uneven.

Especially when you combine regular potatoes with sweet potatoes, consistency is crucial. Sweet potatoes have a slightly different texture and cooking time. With a mandolin, you ensure that both types of potatoes get the same amount ofsame thickness and same preparation, so they finish at the same time and blend together perfectly in the finished dish.

A mandolin slicer from Qookware is also designed to befast, safe and precise in useInstead of spending a lot of time cutting potatoes with a knife, you can transform the entire portion into paper-thin, uniform slices in just a few minutes. This saves time in the kitchen and at the same time gives a more professional result – both visually and in terms of taste.