Bake
Reindeer and potato bake with dill cream
Thinly sliced potatoes layered with ground reindeer and onion, then soaked in a mustardy dill cream and baked until the top goes golden.
Instructions
Heat the oven to 175°C (350°F) and grease a 2-quart baking dish lightly.
Toss the sliced potatoes, diced onion and ground reindeer together in a large bowl and season generously with salt and pepper. Lay half the potato slices in the dish, spread the reindeer and onion mixture over them and finish with the rest of the potatoes in an even layer.
Whisk the cream, dill, Dijon and thyme together in a small bowl.
Taste it and season with salt and pepper; this is the only seasoning the potatoes will get from above.
Pour the dill cream slowly and evenly over the layers.
Cover the dish tightly with foil and bake 45 minutes. Take the foil off and give it another 15–20 minutes, until the liquid is bubbling and the top potatoes are golden and tender. Let it rest 10 minutes before serving.
Tips
- Browning the onion and reindeer in a little olive oil first adds real depth.
- Swapping half the cream for crème fraîche makes it richer and slightly tangy.
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