|Pepper from the mill|
|40 g||Fresh Parmesan cheese|
Gratinated Swedish potatoes taste very aromatic and go particularly well as a side dish with lamb and other meat or large roasts. As a vegetarian main course you can double the amount of gratinated Swedish potatoes and serve with a fresh salad. If possible, use potatoes of the same size so that they cook at the same time. The time to bake depends on the size and variety of the potatoes and can vary for a few minutes. I used medium sized semi-solid boiling potatoes. Preheat the oven to 175°. Peel the potatoes, rinse and place on a tablespoon. Cut the potatoes with a sharp kitchen knife like a fan, as you can see in the picture above. The blade stops automatically at the edge of the spoon, so that the potatoes are not cut through on the underside and thus cannot disintegrate. Place the potatoes in a small casserole dish or quiche dish with the incisions facing upwards, sprinkle with salt and bake in the oven for about 20 minutes on the middle shelf until they begin to brown slightly. Remove the casserole dish with oven cloth from the oven and pour the cream over the potatoes. Sprinkle the potatoes with pepper from the mill. Cut the sage into fine strips and spread over the potatoes. Grate the Parmesan coarsely, sprinkle over the potatoes and bake for about 25 minutes. Remove the gratinated Swedish potatoes from the oven when the Parmesan cheese begins to brown slightly.