Cheese Potatoes
Ingredients
Directions
Prepare the potatoes
Boil potatoes in salt water until done.
Mash them thoroughly.
Make the mixture
Add a little milk and butter.
Add grated cheese (amount unclear in the record).
Bake and serve
Put in a pudding dish.
Sprinkle bread crumbs over.
Bake for an hour or more.
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 soft, starchy base that the other ingredients are folded into.
- Milk (in the method)
- Adds moisture so the mashed potatoes become smooth and spreadable.
- Butter (in the method)
- Adds richness and fat, giving a softer, more savoury texture.
- Cheese (in the method)
- Adds savoury flavour and melts through the potatoes, helping them set creamy.
- Bread crumbs (in the method)
- Form a topping that browns and crisps in the oven.
The step that matters
Bake for an hour or more. The dish needs enough time for the centre to heat fully and the topping to brown. Stopping early leaves the potatoes cool inside and the crumb crust pale.
“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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