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Nordic Gratin, a Festive Side Dish

December 3, 2012



Looking for side dish ideas for your next dinner party? Morten Sohlberg, chef and owner of New York City’s Scandinavian restaurant Smorgas Chef, serves this exceptionally creamy Nordic Gratin with lamb, but it can certainly accompany a variety of roasted meats or baked fish entrees. His potato gratin is topped with a generous grating of cheese which adds incredible flavor, forming a luscious golden crust.

Nordic Gratin
(Courtesy of Chef Morten Sohlberg)

6 large peeled potatoes, julienned and soaked in cold water
2 large yellow onion, sliced into thin rings
2 T butter
1-1/2 cups half-and-half, divided
2 oz anchovy fillets packed in brine, finely chopped, liquid reserved (anchovies packed in oil may
be substituted)
1-1/2 cups grated Jarlsberg cheese

Preheat oven to 400 degrees. Drain and dry potatoes on a towel. Saute onion in butter over
medium heat until golden brown. Mix together potatoes, onions, and chopped anchovies with
brine. Add mixture to a buttered 9×13 casserole dish, with 3/4 cup of the half-and-half. Bake for
30 minutes. Add remaining 3/4 cup of half-and-half, and sprinkle top with shredded Jarlsberg.
Reduce heat to 300 degrees and continue to bake for another 30 minutes, until potatoes are
tender and cheese is browned.

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