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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 400) → Modernised~82% of the text changedremovedadded
Potetene skrelles 800 g poteter (fast kokende). 60 g smør (kaldt, i små flak, pluss til forming). 1 ts salt (etter smak). 0,5 ts pepper. 150 g revet ost (fast gulost). Skrell potetene og avskjæres skjær dem jevnt runde, skjæres derefter runde. Skjær dem i tynne skiver, skylles skyll skivene og tørkes tørk dem i et klæde. Potetskivene legges klede.. Legg skivene i en smurt form, form eller panne, den ene skive litt over den annen, andre, men cirklene slik at sirklene er skilt fra hverandre. Krydres hverandre.. Krydre med salt og pepper, belegges med litt koldt smør, legg på små flak kaldt smør og reven ost strøes over. Man kan legge 4 å 5 lag, strø over revet ost. Legg 4–5 lag med krydder, smør og ost mellem mellom hvert lag. Lokk legges lag.. Legg lokk på pannen, som settes pannen og sett den i varm ovn og steker på ovn, ca. ½ 200 °C, i omkring en halv time. Om nødvendig må det hele vendes Vend forsiktig for åse ensartet ut. Ved anretningen lar man det hele gli over på anretningsfatet, efter om nødvendig så alt blir jevnt stekt.. Vend først å være vendt retten på et grytelokk. Ingredienser: Poteter smør salt pepper ost. grytelokk og la den gli over på anretningsfatet.

Note on Modernised

Originalen mangler mengdeangivelser; her er det foreslått mengder for fire personer. Ovnstemperatur presisert til 200 °C. «Reven ost» tolkes som fast, gulost/lagret 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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