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We buy potatoes in a 5 kg (10 lbs) bag from the store. It’s the best. We store it our pantry, and can dip in there whenever we feel up for a quick and easy, yet filling, dinner. Boiled or roasted potatoes with veggie patties and a dipping sauce on the side is a hit any day of the week, and we’ve come to like it as the meal we eat the night before a long run. Definitely proudly fueled by potatoes, over here! Eating “regular” potatoes has been an ingrained part of my life since, well, forever – here in Sweden, most people have it at least a few times a week. But with the wave of low carb diets and whatnot that swept in some years ago, potatoes have gotten themselves a bad rap (and an unbelievably unfair such). Sweet potatoes are being adored left and right, thought of as something much “healthier” (oh we’re so sick of that word!) and overall ranked as a wiser dietary choice than regular spuds. Poor regular potatoes! We won’t give in to the potato-discriminators by giving space for a side-by-side comparison, but let’s just get a few things cleared out. Regular potatoes contain a touch more protein than sweet ones, but the latter has a little more fiber. They’re fairly equal as far as caloric value, and they contain a range of vitamins and minerals (although different ones) respectively. If sweet potatoes can be called a “superfood”, then regular potatoes can too – but we’d prefer it if we just eat nourishing food without labeling everything something. Ok?
So we tend to eat a lot of potatoes (also a very climate-friendly food for us), and cook them in a simple fashion most of the time. Sometimes though, it can be fun to make something a little a fancier. Something a little bit more decadent. This dish reminds me of the potato gratins of my childhood – the ones we would eat on a Saturday, as a weekend treat. The only difference is that we’ve made this one with olive oil instead of heavy cream, but the outcome is equally indulgent. My dad would often throw leeks into the gratin, which is absolutely divine, but due to the season, that version will have to wait a while for us. Instead, we’ve added flavorful rutabaga to the mix, as well as a generous amount of dried herbs.
We usually serve this as a energy-rich side dish, next to some sautéed vegetables and perhaps this Quick and Crunchy White Bean Salad for some plant-protein. That’s exactly what our Saturday night dinner looked like this past week, as a matter of fact. And we sure savored every bite. Leftovers keep well in the fridge for at least 5 days, so don’t hesitate making the full batch. Good luck!
Serves anywhere between 6 and 10
1 rutabaga (~900 g)
16-17 medium waxy potatoes (~1.5 kg)
5 garlic cloves, finely chopped or pressed
2 tbsp + 2 tbsp olive oil
1/2 tbsp dried tarragon
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp salt
1/2-1 tsp ground black pepper
1/2 dl breadcrumbs
- Set the oven to 200ºC. Then, peel, rinse and slice both rutabaga and potatoes. Go for 1/2 cm thick slices, and cut the rutabaga into smaller potato-sized pieces before slicing.
- Place rutabaga and potato slices in an oven-safe dish (approx. 28×35 cm) together with garlic, 2 tbsp olive oil, dried herbs, salt and black pepper. Mix well, and arrange in messy layers (alternatively, mix the ingredients in a bowl and then arrange in layers in the oven dish). Sprinkle with breadcrumbs.
- Bake in the middle of the oven for 30 min. Remove from the oven, drizzle the gratin with the remaining 2 tbsp olive oil and place it back in the oven. After 10 min, turn up the heat to 225ºC and leave in for another 10 min or until soft and golden. Remove from the oven, and allow to set for 5-10 min before serving.
6 till 10 portioner
1 st kålrot (~900 g)
16-17 st medelstora, fasta potatisar (~1.5 kg)
5 st vitlöksklyftor, finhackade eller pressade
2 msk + 2 msk olivolja
1/2 msk torkad dragon
1 msk torkad timjan
1 msk torkad rosmarin
1 tsk salt
1/2-1 tsk malen svartpeppar
1/2 dl ströbröd
- Sätt ugnen på 200ºC. Därefter, skala, skölj och skiva både kålrot och potatis. Sikta på ca 1/2 cm tjocka skivor, och skär kålroten i mindre bitar (tänk potatisstorlek) dessförinnan.
- Lägg skivorna i en ugnssäker form (ca 28×35 cm) tillsammans med vitlök, 2 msk olivolja, torkade örter, salt och svartpeppar. Blanda väl, och jämna sedan till skivorna så att lager någotsånär skapas (ett annat alternativ är att blanda ingredienserna i en skål och därefter varva dem i ugnsformen). Strö över ströbröd.
- Gratinera i mitten av ugnen i 30 min. Ta sedan ut formen, ringla över resterande 2 msk olivolja och sätt tillbaka in i ugnen igen. Efter 10 min, höj värmen till 225ºC och låt stå i ytterligare 10 min eller tills gratängen är mjuk och gyllene på toppen. Ta ut från ugnen och låt sätta sig i minst 5-10 min innan ni serverar.