Escalloped Potatoes
Ingredients
Directions
Prepare
Slice as many raw potatoes as will fill your dish.
Layer potatoes, then sprinkle salt, cayenne pepper, and a little milk. Repeat layering until the dish is full.
Use about one cup of milk to a medium sized dish, and cover closely.
Bake and finish
Put in oven and bake until tender (usually about one and a half hour). Brown quickly.
Add butter and cream.
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 and soften into a tender, layered body as they bake.
- Milk
- Provides the cooking liquid that softens the potatoes and thickens slightly into a sauce.
- Butter (in the method)
- Adds fat for richness and a smoother mouthfeel.
- Cream (in the method)
- Adds fat and body, making the sauce richer and silkier.
The step that matters
Cover closely and bake until tender. Covering traps steam so the potatoes cook through in the milk before the top browns. Browning too early risks leaving the centre firm.
“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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