The charming and lovable Tina Nordström, Swedish celebrity chef-turned international culinary sensation, is set to release a cookbook this April titled, Scandinavian Cooking. This cookbook will feature more than 200 internationally inspired recipes, tried-and-true tips, and delightful photography as well as personal memento’s including family photos, letters, and essays.
Have a taste of Tina’s famous Potatoes au Gratin recipe (below) as a preview of what you’ll find in this great book! The dish is made with sides of steamed vegetables and you can cook an easy and hearty comfort dish in less than an hour.
Tina’s Potatoes Au Gratin
“My most popular recipe! It would be impossible for me to write this book without including this recipe. Don’t forget to add enough salt to the dish, because potatoes absorb a lot of salt. The level of saltiness in a perfect au gratin is meant to be felt far back in your palate.”
3 1/2 lbs Peeled Firm White Potatoes
3 Garlic Cloves
2 Cups Heavy Cream
2 Cups Whole Milk
1 1/2 – 2 Tsp of Salt
Freshly Ground White of Black Pepper to Taste
1. Preheat oven to 350 Degrees Fahrenheit.
2. Shave the potatoes into thin slices, using a mandolin or a food processor. Rinse and shred the leek, and peel and crush the garlic.
3. Saute the leek and garlic in olive oil until they get some color. Pour in the heavy cream and milk, and let the mixture simmer. Add the potatoes and season heavily with salt and pepper–since the potatoes absorb so much salt, you have to be heavy-handed here. Let the potatoes cook until the starch has been released and the mixture is thick and creamy. Don’t forget that you have to stir the mixture continuously so it doesn’t burn.
4. Pour the potatoes into a casserole dish. Bake the Potatoes au Gratin in the oven for 30-40 minutes. Test to see if the potatoes are ready by poking them with a fork. They should be soft.
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– Joseph Amella, Jr.