Follow these steps for perfect results
butter
for greasing
potatoes
sliced
onion
thinly sliced
fresh ground pepper
to taste
single cream
fresh thyme
chopped
vegetable stock cube
dissolved
water
for stock
Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit).
Butter an oven-proof dish approximately 20 x 30cm in size.
Cut the potatoes into matchstick size, about 1/2 - 1cm thick.
Thinly slice the large onion.
In a large bowl, combine the sliced potatoes and onions.
Dissolve the vegetable stock cube in 2 tablespoons of water.
Add the single cream, dissolved stock cube, chopped thyme, salt, and pepper to the potato and onion mixture.
Toss all ingredients together to ensure the potatoes are well coated.
Transfer the mixture to the buttered oven-proof dish.
Sprinkle extra thyme and coarsely ground pepper on top.
Bake in the preheated oven for about 45 minutes, or until the potatoes are soft and the top is crisp and golden brown.
If the top is not crispy enough after baking, place under a hot grill for a few minutes until browned.
Expert advice for the best results
For a richer flavor, use heavy cream instead of single cream.
Add a clove of garlic to the cream mixture for extra flavor.
Grate some cheese on top for an even crispier topping.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Serve hot, straight from the oven, garnished with fresh thyme sprigs.
Serve as a side dish with roasted meats or vegetables.
Pairs well with a simple green salad.
Balances the richness of the cream.
Discover the story behind this recipe
Traditional Swedish dish often served during holidays.
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