Skinny Cream Potatoes!

In Denmark we have this Potato dish. It’s called Cream Potatoes, and the name basically tells every secret there is to this dish: Potatoes and Cream. It is a very traditional type of potatoes, and in Denmark Cream Potatoes is literally a part of any party buffet. You get 2-3 types of meat, some nice salads, some kind of oven baked potato and then always Cream potatoes.

And I will not lie: I love Cream Potatoes. Come on! Everybody in Denmark loves Cream potatoes. The basic recipe is something like this: Potatoes, onion, salt, pepper, nutmeg and cream. And what you do it just literally bake slices of potatoes covered in cream! That’s it. No prepping, no mixing, no anything.

If this sounds familiar, it’s probably because it’s a lot like scalloped potatoes – without the cheese. But enough about this classic. I’m going to make a version you can eat all the time with no (or little) risk of a heart attack.Skinny Vegan Cream Potatoes

2 pounds potatoes
2 onions
3 cloves garlic
3 tbsp flour
2 tbsp butter
2 cups stock (1 bullion cube)
1 cup milk
¼ tsp salt
½ tsp pepper
½ tsp nutmeg

1. Peel the potatoes and slice them thinly (not mandolin thin – just ½” thick.)
2. Peel and dice the onion and garlic.
3. Get a pan on medium heat.
4. Add the butter and onion and fry for 10 minutes – add the garlic for the last minute
5. Sprinkle the flour over the onions and stir it around for about 1½ minute
6. Add stock and mix for 2 minutes
7. Add milk and bring to a simmer – adjust the thickness of the sauce with a little more milk or stock, but keep in mind that the sauce has to be a thicker than a normal sauce.
8. TASTE the sauce BEFORE adding the seasoning. Be careful with the salt.
9. Layer the potatoes in a casserole dish and pour the sauce over the potatoes
10. Bake for 30 minutes covered and 30 minutes uncovered at 400°F/200°C. Poke the potatoes with a knife to see if they are done. This dish will not be ruined by 30 more minutes in the oven as long as it is covered! Just make sure the potatoes are cooked through. 

With this recipe the possibilities are endless. I have made both a vegan and a non-vegan version. It tasted the same. I used 1,5% fat dairy milk, margarine and chicken stock for the non-vegan version – and I added some leftover ham. For the vegan version I used vegetable stock, vegan margarine and a unsweetened soy-milk – and served it with some patties, that I will soon make a recipe for.

One pro-tip is, that you can either stack the potatoes in layers or side by side. Me and my husband like the side-by-side method much much better than the layers. The baking of the potatoes gets a lot more even and we like it a lot better this way. So I would always recommend this in the future.

This picture is the evidence of the importance of a thick sauce. In my test I did end up adding a little more stock than I have listed in the recipe, less than ½ a cup more. But the first time I made the dish, I used about the same recipe, and it turned out completely different. This tells me something very important – thickness is key. Let your sauce simmer for a short while and then make a choice: Will this sauce be able to stick to my tatoes? My sauce was rather thick when it was done and yours should be too. I’m pretty sure it’s better going “too thick” than “too thin” on this one!

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