This is not a sweet dish—don't be fooled by the first step for the sauce, making a caramel. Browning the sugar brings out savory and bitter notes that balance out the silky, earthy potatoes in an irresistible way. Though this dish is actually a Danish Christmas classic, we think these gorgeous potatoes should be cooked a lot more often than just once a year.
Cooks' notes:
•Potatoes can be boiled and peeled (but not cut) 1 day ahead. Cool completely, uncovered, then chill, covered. Bring to room temperature before proceeding with recipe.
•Potatoes can be cut and caramelized 1 hour ahead, then kept, covered, at room temperature. Just before serving, reheat over moderate heat until warmed through.
