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Baked Stewed Potatoes, with Cream, Chadwiok Style

Baked stewed potatoes with cream, salt, pepper, nutmeg, and cream sauce, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Baked Stewed Potatoes, with Cream, Chadwiok Style

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the potatoes

  1. Boil the potatoes until tender.

  2. Cut the boiled potatoes into pieces ¼ inch long and ⅛ inch thick.

Make the creamed potatoes

  1. In a saucepan, combine the potato pieces with cream, salt, red pepper, and nutmeg.

  2. Cook the mixture until the cream is reduced.

  3. Add the cream sauce and toss well.

Bake and serve

  1. Transfer the mixture to a buttered baking dish.

  2. Bake in a 400°F (200°C) oven until nicely browned.

  3. Wipe the edge of the dish.

  4. Serve on a plate with a napkin.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  3. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

New potatoes
Form the starchy base that softens and absorbs the cream as it cooks.
Cream
Adds richness and moisture, thickening as it reduces to coat the potatoes.
Cream sauce
Adds extra moisture and richness so the potato pieces are evenly coated before baking.

The step that matters

Cook the mixture until the cream is reduced. If the cream is not reduced enough, the potatoes stay wet and will not brown well in the oven. Over-reducing can make the cream split or turn greasy, so watch it closely.

Swap the potato

How well each one fits the dish's main ingredients (cream, pepper, nutmeg, sauce, butter):

  1. Spinachfits about as well
  2. Capsicumfits about as well
  3. Potatothe original
  4. Shallotfits about as well

Fit is the average pairing score against cream, pepper, nutmeg, sauce, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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