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Potato Au Gbatin

Chopped boiled potatoes are heated in cream or milk, baked in a dish under buttered crumbs, and browned in the oven.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato Au Gbatin

Ingredients

Directions

Prepare the potatoes

  1. Boil about twelve potatoes, or enough to make a quart after they are chopped.

  2. Let them stand overnight if possible before chopping, as it prevents their being mealy.

  3. Chop quite coarse.

Make the gratin

  1. Put in stew pan with cup of cream or rich milk.

  2. Salt and pepper to taste.

  3. When hot, add tablespoon butter.

  4. When thoroughly mixed, pour into baking dish.

  5. Put buttered crumbs on top.

  6. Brown in the oven.

Nutrition, whole recipe (rough)

167Calories
4 gProtein
0 gFat
38 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the bulk of the dish, becoming tender and soft within the cream.
Cream or rich milk (in the method)
Adds moisture and richness, coating the potatoes as they cook.
Butter (in the method)
Adds fat and flavor, enriching the sauce and helping the crumbs brown.

The step that matters

Let the potatoes stand overnight before chopping. Resting boiled potatoes overnight, as the record advises, helps them stay firm rather than mealy, because starch in cooled potatoes firms up and holds its structure when chopped and heated.

“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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