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Potatoes with Cheese

Erken's "Potatoes with cheese" (1914): thin slices of evenly trimmed potatoes are layered overlapping in a greased dish in 4–5 layers with salt, pepper, flakes of cold butter, and grated cheese, baked covered about 30 min in a hot oven and turned out onto a platter — an early potato gratin.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 361 (falt i det fri)

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About the dish

An early Norwegian potato gratin from "Stor kokebok" (1914), laid in neat, overlapping slices in a covered pan and turned out onto a platter — a simple forerunner of today's cheese-gratinéed potatoes.

How to make it

  1. 1

    Preparation

    Peel the potatoes and trim them evenly round. Cut them into thin slices, rinse the slices, and dry them in a cloth.

  2. 2

    Layer in the dish

    Place the slices in a greased dish or pan, one slightly over the other, but so that the circles stay separated from each other.

  3. 3

    The layers

    Season with salt and pepper, add small flakes of cold butter, and sprinkle over grated cheese. Build 4–5 layers with seasoning, butter, and cheese between each layer.

  4. 4

    Baking

    Put a lid on the pan and place it in a hot oven, about 200 °C (390 °F), for around half an hour. Turn carefully if needed so everything cooks evenly.

  5. 5

    Plating

    First turn the dish out onto a pot lid and let it slide over onto the serving platter.

Changes from the original

The original lacks quantities; here amounts for four people are suggested. Oven temperature specified as 200 °C (390 °F). "Grated cheese" interpreted as a firm, yellow/aged cheese.

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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 361) → 1949 (korrekturlest, s. 400)~42% av teksten endretfjernetlagt til
Poteter smør salt pepper ost. Poteterne skrælles Potetene skrelles og avskjæres jevnt runde, skjæres derefter i tynde tynne skiver, skylles og tørres tørkes i et klæde. Potetesskiverne lægges Potetskivene legges i en smurt form, den ene skive litt over den anden, annen, men cirklerne cirklene skilt fra hverandre. Krydres med salt og pepper, belægges belegges med litt koldt smør, og reven ost strøes over. Man kan lægge legge 4 à å 5 lag, med krydder, smør og ost mellem hvert lag. Lok lægges paa panden, Lokk legges på pannen, som sættes settes i varm ovn og steker paa på ca. ½ time. Om nødvendig maa må det hele vendes forsigtig forsiktig for at se åse ensartet ut. Ved anretningen lar man det hele glide gli over paa på anretningsfatet, efter først at å være vendt paa på et grytelok. grytelokk. Ingredienser: Poteter smør salt pepper ost.

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Frequently asked questions

How should the potatoes be prepared?
Peel the potatoes and trim them evenly round, cut them into thin slices, rinse them, and dry them well in a cloth before layering them in the dish.
How are the layers built?
Place the potato slices in a greased dish, slightly overlapping in circles. Season with salt and pepper, add pieces of cold butter, and sprinkle over grated cheese. You can build 4–5 layers with seasoning, butter, and cheese between each layer.
How long and how is the dish baked?
Put a lid on the pan/dish and bake in a hot oven for about half an hour. Turn carefully if needed so everything cooks evenly.
How is it plated?
First turn the whole dish out onto a pot lid, and then let it slide over onto the serving platter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 361.

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