Potato gratin with cream cheese
Recently, we celebrated here in Iceland with a friend with a big meal.
Our friend brought the leg of lamb (perfectly cooked to the point and wonderfully tender!) and I took care of the side dishes, or rather, we prepared the caramelized potatoes fresh together.
I had already put the potato gratin in the oven in time beforehand – in this version here it is really a wonderfully simple, uncomplicated dish, for which you don't need many ingredients and which then cooks quietly in the oven.
Ingredients
700 g large potatoes
200 g cream cheese with herbs
300 ml cream
1 bunch of fresh parsley
salt and pepper
100 g grated cheese
Preparation
Preheat the oven to 180 °C top and bottom heat.
Thoroughly wash the potatoes and slice them thinly.
Layer the potato slices in a heatproof casserole dish.
Wash the parsley and chop it finely.
In a small pot, heat the cream and the cream cheese until the cheese is completely melted.
Add the chopped parsley and season the mixture with salt and pepper.
Then pour the mixture over the potato slices in the baking dish.
Cover the dish with aluminum foil and bake in a preheated oven at 180 °C top and bottom heat for about 50 minutes.
Take the pan out of the oven, remove the aluminum foil.
Sprinkle the grated cheese over the potatoes until everything is covered.
Continue baking in the oven at 180 °C top and bottom heat for about 20 more minutes, until the cheese has turned nice and golden brown.
Then serve the potato gratin directly.
We feasted here very lavishly - with a wonderful leg of lamb from the oven, the potato gratin, caramelized potatoes, canned peas in white sauce and red cabbage. So a very classic Icelandic Christmas meal!
We were just "so no-Icelandic" that we heated the peas in the white sauce and also warmed up the red cabbage. Classic Icelandic would have been cold peas and cold red cabbage.
Enjoy your meal!
Translated from here.