Potato bake is a great comfort food, particularly in the winter months of the year when you want something to warm you up from the inside. Whilst it’s not winter here we’ve managed to get a break in the heatwave of earlier on in the month which has made it acceptable for me to attempt to cook a few things in the oven without overheating ourselves.
Whilst this is another contribution for me to The Cookbook Guru, this particular recipe is actually inspired by rather than faithfully followed from the book as Tessa’s is a Finnish version from her grandmother and I wanted to make the Swedish version that I remembered from many years ago.
It turns out that my memories of this dish perhaps overshadowed the reality of my change in diet and tastes. I found it to be incredibly rich and creamy. The potatoes remained firm (this may have been the variety that I used) and I did like the flavour imparted by the dill and the salt that came from the anchovies. I really just struggled with the cream factor of it all. We chose to eat it with a simple salad and some plain sausages, but it still seemed too much. I do think if I was to make it again I would bake it for longer to reduce the cream further so in the end perhaps it was in my execution, but I think its more that we would prefer to have our potatoes roasted. After the Hasselback potatoes being such a winner that it led to this recipe bring disappointing for us. The recipe can be found here.