Dish

Fatost

Fatost is made by layering sliced potatoes and lamb in a casserole dish. The dish is then covered with a mixture of milk and cream and baked until the potatoes are tender and the lamb is cooked through. Fatost is usually served with a side of vegetables.

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Dessert

Origins and history

Fatost is a traditional Icelandic dish that has been enjoyed for centuries. It is believed to have originated in the northern region of Iceland, where lamb farming is a popular industry.

Dietary considerations

Fatost is a high-protein dish that is rich in flavor. It is not suitable for vegetarians or individuals with a lactose intolerance, as it contains milk and cream.

Variations

There are many variations of fatost, including the addition of cheese or herbs for added flavor. Some recipes also call for the use of beef or pork instead of lamb.

Presentation and garnishing

Fatost is traditionally served in a deep casserole dish. It can be garnished with chopped parsley or cilantro for added flavor and color.

Tips & Tricks

To ensure that the potatoes are evenly cooked, be sure to slice them thinly and layer them evenly in the casserole dish. The milk and cream mixture should be poured over the potatoes and lamb just before baking.

Side-dishes

Fatost is usually served with a side of vegetables, such as carrots or green beans. It can also be served with a crusty bread for dipping in the creamy sauce.

Drink pairings

Fatost pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot. It can also be served with a dark beer, such as a stout or porter.