The recipe is flexible: use coarsely chopped meat, either fresh or salted. This is a typical leftovers recipe, so boiled meat from dinner works well. The amount is 'a small dessert plateful.'

How do I layer the gratin in the dish?

The potatoes are pressed and mixed with melted butter, pepper, beaten egg and salt. Then layer the potato mixture and the chopped meat in an ovenproof dish – both the bottom and top layers should be potato mixture.

How long does the dish take, and how many does it serve?

The recipe is for 3 servings and takes around 50 minutes total, including boiling the 3 large potatoes and gratinating in the oven.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's 'Stor kokebok' of 1914, page 362, in the chapter on root vegetables and greens.

Simple Potato Gratin

Name: Simple Potato Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Norwegian
Ingredients: 3 pcs large potatoes (boiled); 15 g butter (melted); 1 pcs egg (beaten); 2 dl coarsely chopped meat (fresh or salted); 1 pinch pepper; salt (to taste)

A simple potato gratin of pressed potato with butter and egg, layered with coarsely chopped fresh or salted meat and baked in an ovenproof dish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 362 (falt i det fri)

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About the dish

A small everyday gratin from the potato chapter, meant to use up leftovers of fresh or salted meat together with boiled potatoes.

How to make it

1
Make the potato mixture
Press the boiled potatoes and stir in the melted butter, pepper and the beaten egg. Season with salt.
2
Layer in the dish
Layer the potato mixture and the coarsely chopped meat in an ovenproof dish. The bottom and top layers should be potato mixture.
3
Bake
Bake the gratin in the oven at about 200 °C (390 °F) for 25–30 minutes until golden.

Changes from the original

'1 small dessert plateful of meat' has been converted to about 2 dl coarsely chopped meat, 'knivsod' to a pinch. Baking time and oven temperature have been added, as the original does not give them.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 362) → 1949 (korrekturlest, s. 399)~35% av teksten endretfjernetlagt til

3 store poteter i egg 15 gr. smør 1 ~~egg 1~~ liten ~~desserttallerkenfuld kjøt~~ desserttallerkenfull kjøtt 1 ~~knivsod~~ knivsodd pepper ~~salt Poteterne~~ salt. Potetene presses, irøres det smeltede smør, pepper og det vispede egg; salt efter smak. ~~Lægges~~ Legges lagvis i ildfast form med det grovhakkede ~~kjøt~~ kjøtt — ferskt eller salt —, — underste og øverste lag skal være av ~~potetesdeigen.~~ potetdeigen.

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Frequently asked questions

What meat can I use?: The recipe is flexible: use coarsely chopped meat, either fresh or salted. This is a typical leftovers recipe, so boiled meat from dinner works well. The amount is 'a small dessert plateful.'
How do I layer the gratin in the dish?: The potatoes are pressed and mixed with melted butter, pepper, beaten egg and salt. Then layer the potato mixture and the chopped meat in an ovenproof dish – both the bottom and top layers should be potato mixture.
How long does the dish take, and how many does it serve?: The recipe is for 3 servings and takes around 50 minutes total, including boiling the 3 large potatoes and gratinating in the oven.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's 'Stor kokebok' of 1914, page 362, in the chapter on root vegetables and greens.

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