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.

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.

Potatoes with Cheese

Name: Potatoes with Cheese
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 800 g potatoes (firm-cooking); 60 g butter (cold, in small flakes, plus more for shaping); 1 tsp salt (to taste); 0.5 tsp pepper; 150 g grated cheese (firm yellow 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
Preparation
Peel the potatoes and trim them evenly round. Cut them into thin slices, rinse the slices, and dry them in a cloth.
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
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
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
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.

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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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