I almost posted this Secret Recipe Club post last week! Usually we are assigned to the first Monday of the month, and I made this dish on Easter Sunday, which was the day before I thought the post was due. I hosted Easter two days in a row…cooked and cleaned for 3 days straight and FINALLY sat down, ready to start writing. I have to admit, I was relieved when I saw that today was the day…I had a nice little breather 🙂
My assignment this month was Camilla’s blog, Culinary Adventures with Camilla. Camilla clearly has a love for global influence when it comes to her cooking…she has recipes from many different countries. So much to choose from!
Since I was serving my horseradish crusted beef tenderloin for Easter dinner, I knew I wanted a side dish that included potatoes. This dish was great because I was able to assemble and bake it early in the day, then popped it back in the oven to reheat before serving.
Thanks, Camilla – we loved it!
Perunagratiini – Finnish Scalloped Potatoes
from Culinary Adventures with Camilla
5 baking potatoes, thinly sliced
1 large yellow onion (or 2 medium), sliced into thin rings
salt and pepper
approximately 1 1/2 cups heavy cream
Preheat oven to 350 degrees. Spray a deep dish pie pan and layer potatoes, followed by onions, then potatoes. Season with salt and pepper. Pour heavy cream evenly over potatoes and cover. Bake for 25 minutes. Uncover and bake for another 25 minutes, or until edges of potatoes are slightly crisped.