Swedish Christmas Plate: Cheese Gratin, Gravlax and Pickled Herring

About This Recipe

The julbord, Sweden's Christmas smörgåsbord, is built around a handful of dishes that appear on nearly every table in December: pickled herring, cured salmon (gravlax) and a rich cheese-and-potato gratin, most authentically made with sharp, tangy Västerbotten cheese from northern Sweden. This plate brings those three elements together as a single composed serving rather than a full buffet spread, so the flavors that define the julbord can be made at home without setting up a dozen separate dishes. The technique that ties it together is contrast: the potato gratin is baked low and slow until the cheese turns deeply savory and slightly nutty, the gravlax is cured simply in salt, sugar and dill rather than cooked, and the herring brings a sharp vinegar bite that cuts through the richness of the other two. Each component is straightforward on its own, but together they represent the balance of rich, cured and pickled flavors that defines Swedish holiday eating. This isn't a single named dish so much as a curated slice of the julbord, built to be approachable for a home cook working through the holidays rather than catering a full smörgåsbord. Serve it with crispbread and butter alongside, the way it would appear on a Swedish holiday table.

Ingredients

Serves 6

• 1 kgwaxy potatoes(peeled and thinly sliced)
• 1.5 cupsVästerbotten or sharp aged cheddar(grated)
• 1.5 cupsheavy cream
• 0.5 cupwhole milk
• 1 tspfine sea salt
• 0.25 tspwhite pepper
• 300 gstore-bought or homemade gravlax(thinly sliced)
• 200 gjarred pickled herring(drained)
• 0.33 cupfresh dill(chopped)
• 1lemon(cut into wedges)
• 1red onion(thinly sliced, for serving)

Instructions

1. 1

   Layer the gratin

   Butter a baking dish and layer sliced potatoes with grated cheese, seasoning each layer lightly, saving a third of the cheese for the top.

2. 2

   Add the cream

   Whisk cream, milk, salt and white pepper together and pour evenly over the potatoes. Top with the reserved cheese.

3. 3

   Bake

   Bake at 190°C (375°F) for 45 to 50 minutes, until the potatoes are fork-tender and the top is deeply golden and bubbling.

   If the top browns too fast before the potatoes are tender, tent loosely with foil for the last 15 minutes.

4. 4

   Rest the gratin

   Let the gratin rest for 10 minutes so it firms up slightly and is easier to portion.

5. 5

   Assemble the plate

   Cut the gratin into portions and plate alongside sliced gravlax, pickled herring and a scattering of red onion. Finish with fresh dill and lemon wedges.

Variations

• •

  Full smörgåsbord: add boiled eggs, meatballs and crispbread to turn this into a larger holiday spread.

• •

  Cheese substitute: if Västerbotten isn't available, a sharp aged Gruyère or extra-mature cheddar gets close to the same savory intensity.

• •

  Make-ahead gravlax: cure your own salmon in salt, sugar and dill for 48 hours if you want a fully homemade version.

Storage

The gratin keeps refrigerated for up to 4 days and reheats well in a 160°C (325°F) oven. Gravlax and herring should be eaten within 2 to 3 days of opening and kept tightly wrapped and chilled.

Frequently Asked Questions