Creamy Baked Potato

Name: Creamy Baked Potato
Prep time: 30 min
Total time: 60 min
Ingredients: 4 large potato; aged cheese to taste; 1 tbsp butter; 2 cups heavy cream; ¾ cup milk; 1 large shallot; 1 clove large garlic; 1 sprig rosemary; 1 sprig thyme; 1 sprig sage; nutmeg to taste; black pepper to taste; salt to taste

Perfect side to accompany Grandma's Frikadellers, or any other Sunday roast protein.

A traditional Danish side called Flødekartofler, impossible to pronounce, but easy to swallow.

Trim, peel, and thinly slice 1 large shallot. Transfer to a large saucepan
Trim, peel, and thinly slice 1 large garlic clove. Add to the saucepan
Preheat the oven to 180 °C
Wash and thinly slice 4 large potatoes, leaving the skin on. Reserve
Add 1 tbsp of butter to the saucepan. Cook over low heat until the shallots are translucent, stirring occasionally
Add 2 cups of heavy cream to the saucepan
Add ¾ cup of milk and stir to combine
Add the sliced potatoes and make sure they are submerged
Add 1 sprig of rosemary, 1 sprig of thyme, and 1 sprig of sage. Cook over low heat until the potatoes are tender
Strain the liquid and reserve both the liquid and potatoes
Transfer the liquid back to the saucepan. Season with black pepper and salt to taste
Grate nutmeg to taste and stir
Transfer the potatoes, without the herbs, to a baking dish. Evenly spread the slices
Pour the liquid mixture over the potatoes
Cover with a generous amount of grated aged cheese
Bake at 180 °C until the cheese is bubbly and browned. The creamy baked potato is ready
Enjoy!