Escolloped Potatoes
Ingredients
Directions
Prepare
Butter the bottom and sides of a tin basin.
Slice cold boiled potatoes.
Layer
Place a layer of potatoes in the basin.
Butter, pepper, and salt the layer.
Dust flour over the layer.
Add another layer of potatoes with seasoning, and repeat until the dish is filled.
Place a layer of cracker crumbs on top.
Pour a large cup of cream over the whole.
Bake
Bake in a steady oven for half an hour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Potatoes (in the method)
- Form the bulk of the dish, becoming tender as they cook through.
- Cream
- Adds moisture and richness, thickening gently as it bakes around the potatoes.
- Flour (in the method)
- Dusted between layers, it helps thicken the cream into a binding sauce.
- Cracker crumbs (in the method)
- Form a topping that adds texture and browning on the surface.
The step that matters
Pour the cream over the whole. The cream must reach down through the layers so the potatoes absorb it and cook evenly. Too little liquid leaves the dish dry, while the flour needs the cream to thicken into a sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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