Why are the potatoes baked in a layer of salt?

The salt layer gives even, dry heat around the potatoes in the hot oven, so they become tender and the skin stays firm enough to be filled. It takes 1–1½ hours, and they must be taken out as soon as they are done.

How do I get the filling nice?

Split the potatoes lengthwise as soon as they are done, gently scrape out the flesh, press the flesh through a ricer and mix in salt, 30 g melted butter and 2 tablespoons cream. Whip vigorously over the heat and pipe the mixture back into the warm shells with a piping bag.

Which potatoes are best?

Even, large potatoes. They are washed and scrubbed gently so the skin isn't damaged, and dried with a coarse cloth before baking.

Can they be warmed up before serving?

Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) recommends putting them in the oven to warm just before serving. The potato lid can be put on or left off.

Stuffed Potatoes (pommes de terre gratinées)

Stuffed potatoes after Erken 1914: 1 kg large potatoes are baked 1–1½ hours in a thick layer of coarse salt, split lengthwise, the flesh pressed and whipped warm with 30 g melted butter, 30 ml cream and salt, piped back into the shells and warmed in the oven before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 358 (falt i det fri)

Be the first to rate

About the dish

Erken's version of stuffed baked potatoes – the forerunner of our time's "potato boats" – is baked in a thick layer of salt, an old method that gives a dry, mealy potato. The flesh is pressed, whipped with butter and cream and piped back into the shells with a piping bag.

How to make it

1
Wash the potatoes
Wash and scrub even, large potatoes gently, and dry them with a coarse cloth.
2
Bake in salt
Place the potatoes in a thick layer of coarse salt in a roasting pan and bake them in a hot oven (about 200 °C (390 °F)) for 1–1½ hours until tender. Take them out as soon as they are done.
3
Scrape out
Split the potatoes lengthwise in two right away and gently scrape out each half, so the shells hold their shape.
4
Make the filling
Press the potato flesh through a potato ricer, add salt, the melted butter and the cream, and whip it vigorously over the heat.
5
Fill and warm
Pipe the filling back into the warm potato shells with a piping bag. Warm them through in the oven before serving. Put the potato lid on or not, as you like.

Changes from the original

Measurements are converted to modern units (2 tablespoons of cream ≈ 30 ml). Oven temperature has been added, and "watered in the oven" is interpreted as warming through in the oven before serving.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 358) → 1949 (korrekturlest, s. 395)~40% av teksten endretfjernetlagt til

(Pommes de terre gratinées.) 1 kg. poteter 2 ~~spiseskefulde~~ spiseskjefulle fløte 30 gr. smør salt. Jevne, store poteter vaskes og skrubbes med ~~forsigtighet; tørres~~ forsiktighet; tørkes med et grovt klæde. ~~Poteterne lægges~~ Potetene legges i et tykt lag salt ~~paa~~ på en ~~pande,~~ panne, som ~~sættes~~ settes i varm ovn og ~~stekes,~~ stekes til de blir møre, ~~1—1½~~ ca. 1 time. Man ~~maa~~ må passe at å ta dem ~~ut,~~ ut straks de er ~~færdige. Poteterne~~ ferdige. Potetene skjæres straks langsefter i to, og hver halvdel skrapes ~~forsigtig~~ forsiktig ut. ~~Potetesmassen~~ Potetmassen presses gjennem presse, ~~tilsættes~~ tilsettes salt, det smeltede smør og fløten, vispes sterkt over varmen. ~~Potetesmassen fyldes~~ Potetmassen fylles igjen i de varme ~~potetesskal~~ potetskall ved ~~hjælp~~ hjelp av sprut eller tøipose med en sprut i; ~~vannes~~ varmes i ovnen før anretningen. ~~Potetes lokket lægges paa~~ Potetlokket legges på eller ikke, som man vil.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why are the potatoes baked in a layer of salt?: The salt layer gives even, dry heat around the potatoes in the hot oven, so they become tender and the skin stays firm enough to be filled. It takes 1–1½ hours, and they must be taken out as soon as they are done.
How do I get the filling nice?: Split the potatoes lengthwise as soon as they are done, gently scrape out the flesh, press the flesh through a ricer and mix in salt, 30 g melted butter and 2 tablespoons cream. Whip vigorously over the heat and pipe the mixture back into the warm shells with a piping bag.
Which potatoes are best?: Even, large potatoes. They are washed and scrubbed gently so the skin isn't damaged, and dried with a coarse cloth before baking.
Can they be warmed up before serving?: Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) recommends putting them in the oven to warm just before serving. The potato lid can be put on or left off.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!