Danish Curry Potato Casserole (Karry-Kartoffelgratin)

About This Recipe

Curry leaf itself isn't part of Danish cooking, but curry powder has a genuine and long-standing place in Danish kitchens thanks to old trade links with the former Danish West Indies and the popularity of karrysild (curried pickled herring) and karry-ret dishes brought home by Danish sailors. This casserole channels that same mild, sweet curry flavor into a classic kartoffelgratin, layering thinly sliced potatoes with a curry-spiked cream sauce and a blanket of cheese. The key to a gratin that holds together rather than turning watery is slicing the potatoes thin and even, about 3mm, so they cook through at the same rate as the sauce thickens. A roux-based bechamel gets its color and warmth from a spoonful of curry powder bloomed briefly in butter before the milk goes in, giving the whole dish a pale golden hue rather than the deep orange of an Indian curry. It's the kind of side dish that shows up at a Danish smorgasbord table alongside cold cuts and pickled herring.

Ingredients

Serves 6

• 1.2 kgwaxy potatoes(peeled, sliced 3mm thick)
• 3 tbspbutter
• 1onion(finely chopped)
• 2 tbspall-purpose flour
• 1.5 tbspmild curry powder
• 2 cupswhole milk
• 0.5 cupheavy cream
• 1 tspfine sea salt
• 0.25 tspwhite pepper
• 1.5 cupsgrated Danish Havarti or Gruyere
• 2 tbspfresh chives(chopped)

Instructions

1. 1

   Cook the onion

   Melt butter in a saucepan over medium heat and cook the onion 5 minutes until soft and translucent, without browning.

2. 2

   Bloom the curry powder

   Stir in the flour and curry powder and cook 1 minute, stirring constantly, until it smells toasted and fragrant.

3. 3

   Build the sauce

   Whisk in the milk gradually to avoid lumps, then add the cream, salt and white pepper. Simmer 5 minutes, whisking, until thickened enough to coat the back of a spoon.

4. 4

   Layer the casserole

   Preheat oven to 190C (375F). Layer the sliced potatoes in a buttered baking dish, pouring some curry sauce between each layer, finishing with sauce on top.

5. 5

   Bake covered

   Cover with foil and bake 30 minutes, until the potatoes are nearly tender when pierced with a knife.

6. 6

   Finish uncovered

   Remove the foil, scatter cheese over the top, and bake another 15-20 minutes until golden and bubbling and the potatoes are fully tender.

7. 7

   Serve

   Rest 10 minutes before serving so the sauce sets slightly, then scatter with fresh chives.

Variations

• •

  Add smoked ham: fold in 150g diced smoked ham between the potato layers for a heartier main course.

• •

  Fish-friendly: serve alongside pan-fried plaice or cod, echoing the classic pairing with karrysild.

• •

  Herb swap: use fresh dill instead of chives for a more traditional Danish finish.

Storage

Refrigerate leftovers covered up to 3 days. Reheat individual portions in a 180C oven for 15-20 minutes, or in the microwave, until hot through.

Frequently Asked Questions