Kartöflubúðingur

Potato gratin

Kartöflubúðingur literally means potato pudding. And it's not a side dish, but a main course - this potato gratin is traditionally eaten with Rúgbrauð, Icelandic rye bread, and butter.


Ingredients

500 g potatoes
1 onion
4 Tbsp margarine
200 g grated cheese
200 g milk
2 eggs
2 Tbsp flour
1/2 tsp coarse sea salt
1 pinch of black pepper
1/2 tsp dried thyme


Preparation

Wash the potatoes, peel them, halve them...

...and cook in salted water.

Steam and cool the potatoes and then cut them into thick slices.

Peel the onion and chop it finely.

Thoroughly grease an ovenproof dish with 2 tablespoons of margarine.

Layer a layer of potato slices.

Sprinkle with some of the chopped onions, spread 2 tablespoons of grated cheese over it and add a new layer of potato slices on top.

Sprinkle again with the chopped onions and grated cheese and finish with a layer of potatoes.

Whisk the milk with the eggs and flour as well as the salt, pepper and thyme.

Then pour the mixture over the stacked potatoes.

Sprinkle with the remaining cheese and spread the remaining margarine over it.

Bake in a preheated oven at 350 °F (180 °C) for about 45 minutes until everything is golden brown.

Then serve the potato gratin with Rúgbrauð, Icelandic rye bread (or pumpernickel) and butter.

[Translated from here.]