I'm not sure of this dish's origin. Some say it comes from Sweden. What I do know is they're very good.
Photo: Natalie Boog
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- 16 medium desiree potatoes, peeled
- Sea salt
- Freshly ground white pepper
- 1 litre chicken stock (or vegetable stock for vegetarians)
- 120g butter, melted
- 1 tbsp fresh thyme leaves
- 1 cup breadcrumbs
Preheat oven to 180C. Cut each potato into 1/4cm slices, but do not cut all the way through. Stop about 1cm from the base, so the potato remains together. Place in a baking dish, sliced side upward. Season. Bring chicken stock to boil and pour over. Brush tops of potatoes with butter, bake 30 minutes. Remove from oven, brush with butter, sprinkle over thyme and breadcrumbs and bake 20 minutes or until golden brown and cooked through.