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Potatoes Browned in Cream Sauce

A dish of sliced potatoes cooked in a butter and cream sauce, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Potatoes Browned in Cream Sauce

Ingredients

Directions

Prepare

  1. Peel and slice the potatoes.

  2. Boil the potatoes until tender.

Make the cream sauce

  1. In a saucepan, melt butter and add cream.

  2. Season with salt and pepper.

Combine and finish

  1. Add the boiled potatoes to the cream sauce and stir gently.

  2. Cook until the potatoes are browned and coated in the sauce.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

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

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

  4. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Potatoes
Provide the starchy body of the dish, becoming soft and tender after boiling.
Cream
Forms the rich sauce that coats the potatoes and adds moisture and richness.
Butter
Adds fat and flavour to the sauce, helping it feel smooth and rich.

The step that matters

Cook until the potatoes are browned and coated in the sauce. Cream can scorch or split if heated too hard or for too long. Gentle heat keeps the sauce smooth while the potato surfaces brown slightly and thicken the coating.

“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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