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Scolloped Potatoes

Scoloped Potatoes are thinly sliced potatoes baked with milk, butter, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Scolloped Potatoes

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Slice the raw potatoes thinly.

  2. Place the sliced potatoes in a well-buttered dish.

  3. Pour in enough milk to fill the dish halfway.

  4. Season the potatoes with coarse sea salt.

  5. Add the butter cut into small pieces.

  6. Cover the dish with a plate.

Bake

  1. Bake at 300°F (150°C) for 40 minutes.

  2. Remove the cover.

  3. Bake for an additional 20 minutes until the top is a pale brown.

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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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 as they cook in the milk.
Milk
Provides liquid that cooks the potatoes and forms a creamy sauce.
Butter
Adds fat and richness, helping the top take on a golden-brown color.

The step that matters

Remove the cover. Covering traps steam so the potatoes cook through gently. Uncovering lets the top dry and brown; removing the cover too early or too late changes the texture and color of the finished top.

“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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