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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)

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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. 1

    Wash the potatoes

    Wash and scrub even, large potatoes gently, and dry them with a coarse cloth.

  2. 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. 3

    Scrape out

    Split the potatoes lengthwise in two right away and gently scrape out each half, so the shells hold their shape.

  4. 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. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 358) → Modernised~76% of the text changedremovedadded
1 kg. kg poteter 2 spiseskefulde (jevne, store bakepoteter). 30 ml fløte (2 spiseskjeer). 30 gr. g smør salt. Jevne, (smeltet). 1 ts salt (etter smak). 500 g grovt salt (til å bake potetene i). Vask og skrubb jevne, store poteter vaskes forsiktig, og skrubbes med forsigtighet; tørres tørk dem med et grovt klæde. Poteterne lægges klede.. Legg potetene i et tykt lag grovt salt paa i en pande, som sættes langpanne og stek dem i varm ovn og stekes, (ca. 200 °C) i 1–1½ time til de blir møre, 1—1½ time. Man maa passe at ta er møre. Ta dem ut, ut straks de er færdige. Poteterne skjæres ferdige.. Del potetene straks langsefter på langs i to, to og skrap hver halvdel skrapes forsigtig ut. Potetesmassen presses gjennem presse, tilsættes forsiktig ut, så skallene holder formen.. Press potetmassen gjennom potetpresse, tilsett salt, det smeltede smør smøret og fløten, vispes sterkt og visp den kraftig over varmen. Potetesmassen fyldes igjen varmen.. Fyll massen tilbake i de varme potetesskal ved hjælp av sprut eller tøipose potetskallene med en sprut i; vannes sprøytepose. Varm dem gjennom i ovnen før anretningen. Potetes lokket lægges paa servering. Legg potetlokket på eller ikke, som man vil.

Note on Modernised

Mål er omregnet til moderne enheter (2 spiseskjeer fløte ≈ 30 ml). Ovnstemperatur er lagt til, og «vannes i ovnen» er tolket som å varmes gjennom i ovnen før servering.

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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.

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