Gravadlax Temptation
This recipe combines layers of thinly sliced potatoes, buttery gravadlax, and caramelized onions, all bathed in a rich blend of double cream and milk. Baked to golden perfection, this dish promises a symphony of flavors and textures sure to impress your taste buds. Enjoy alongside your favorite green vegetable for a satisfying meal that's comforting and inviting.
— Constant Cookbook
Ingredients
- 800g potatoes , an all-rounder such as Maris Piper is ideal
- 200g gravadlax
- 2 onions
- 284ml carton double cream
- 150g milk
Instructions
- Peel potatoes and cut into very thin chips. A mandolin makes this easy; otherwise thinly slice, stack them and cut through the stack into sticks. Put the chips in a bowl and cover with cold salted water.
- Cut the gravadlax into wide strips. Finely chop the onions. Melt a large knob of butter in a small pan, add the onion and fry for 5 mins. Butter the inside of a shallow ovenproof dish, about 1.2 litre capacity. Heat oven to 190C/fan 170C/gas 5.
- Drain potatoes and spread one third over the dish. Season well. Scatter half the gravadlax and onion on top, then cover with another third of the potatoes. Scatter over remaining gravadlax and onion. Cover with remaining potatoes and season well. Warm cream and milk in a small pan until it simmers, then pour over the potatoes. Dot the top with butter and bake for 1 hr until potatoes are tender and the top golden. Cool for 5 mins before serving with a green vegetable such as broccoli or snap peas.
Yield
Serves 4
Nutrition
- Calories: 630 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 2.69 milligram of sodium
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