A tasty dish, Danish in origin with high fat and caloric content, and very filling.


  • 1 Kg large potatoes
  • 1/2 a head of garlic, minced (it'd be nice if you minced it yourself with a garlic mincer, fresher means more flavourful)
  • 2 canisters (200 to 300 ml) of sweet cream
  • 2 glasses of milk (3% fat milk is fine, you can also use 1% milk, but who are you kidding ?)
  • Salt and ground black pepper
  • Peel the potatoes, and slice to a thickness of 3/4 cm or less.
  • Arrange the slices in a Pyrex pan, in 4 layers. After each layer of potatoes season with salt, pepper and minced garlic.
  • Pour the sweet cream and milk over the dish.
  • Cover with tin foil and put in an oven on a high setting for about two hours, until the dish changes colour a bit.
  • 15 minutes before the end of cooking, take off the tin foil so the potatoes can crisp
  • ** Note: You can also add some grated Parmesan cheese after the potatoes have crisped.