Hakkebøf (Danish Meatballs 1) & Creamy Potatoes

"Hakkebøf" is 1 of 2 traditional types of Danish meatballs - the other traditional type being "frikadeller", which you can expect to appear on this blog at some point - it's basically just pan fried patties of ground beef. It's a quite simple dish, but can be quite delicious too. It goes well with potatoes and caramelized onion rings, but one of my favorite versions is with creamy potatoes.

Ingredients:
- 6-8 potatoes
- 1 medium onion
- salt, pepper & ground nutmeg
- 1/4 L (1 cup) heavy cream
- 500 g (1 lb) ground beef

The potatoes were sliced thinly, and about half of them were put in an oven-proof tray, then sprinkled with salt, pepper & ground nutmeg. The onion was chopped and added, followed by the rest of the potatoes, more salt, pepper and ground nutmeg on top and at last the cream was poured over. The potatoes went in the oven at 190-200 C (375-400 F) for 40-50 minutes until tender and the cream was nicely browned on top (but without burning the cream too dry!).
The meat was parted into 6 equal portions, each was shaped into a ball using hands, and then flattened somewhat by applying light pressure with a knife. The meatballs were seasoned with salt & pepper and fried in the pan till the meat was done.

Served warm together with some salad on the side.