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Potato Scallops (Gratin in Shells)

Erken 1914: Potato scallops – mashed potato with grated sharp cheese, butter, and milk filled into buttered shells, drizzled with butter, sprinkled with rusk crumbs, and gratinated; dusted with parsley before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 359 (falt i det fri)

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About the dish

A small starter or light dish in which mashed potato with sharp cheese is gratinated in scallop shells. Such little dishes served in shells were typical of early-1900s party fare.

How to make it

  1. 1

    Make the potato mixture

    Press the boiled, peeled potatoes through a potato ricer or colander. Stir in the grated cheese, melted butter, and the milk, and work the mixture well. Season with pepper and salt.

  2. 2

    Fill the shells

    Butter scallop shells or small ovenproof dishes and place a tablespoon of the potato mixture in each.

  3. 3

    Gratinate

    Drizzle a few drops of melted butter over, sprinkle with finely ground rusk crumbs, and bake in the oven (about 225 °C (435 °F)) for a few minutes, until the surface is lightly browned.

  4. 4

    Serve

    Sprinkle finely chopped parsley over just as the dish is to be served.

Changes from the original

"¼ del." is interpreted as ¼ deciliter of milk. Measurements have been modernized, and it is specified that extra melted butter is needed for drizzling as well as butter for the shells. Oven temperature has been added.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 359) → Modernisert~82% av teksten endretfjernetlagt til
250 gr. g poteter ¼ del. melk (kokte og skrelte). 0,25 dl melk. 15 gr. g smør (smeltet, i røren). 15 gr. g skarp ost (revet). 1 knivsod pepper knivsodd pepper. salt (etter smak). 1 teske ts finmalt kavring (griljermel). 1 teske ts finhakket persille. De 1 ss smør (til å smøre skjellene og dryppe over). Press de kokte, avskrællede poteter gnides gjennem presse skrelte potetene gjennom potetpresse eller dørslag, irøres den revne dørslag. Rør inn revet ost, det smeltede smeltet smør og melken; arbeides godt, tilsættes melken, og arbeid røren godt. Smak til med pepper og salt efter smak. — Skjæl smøres, salt.. Smør kamskjell eller små ildfaste former og i disse lægges legg en spiseskefuld av potetesrøren; denne dryppes ovenpaa med nogen draaper spiseskje potetrøre i hver.. Drypp noen dråper smeltet smør, strøes med den finstøtte kavring; stekes smør over, strø på finmalt kavring og stek i ovnen nogen (ca. 225 °C) noen minutter, eller til det overflaten er svakt brunt ovenpaa; strøes med den finhakkede persille, idet der brunet.. Strø over finhakket persille i det retten skal serveres.

Note til Modernisert

«¼ del.» er tolket som ¼ desiliter melk. Mål er modernisert, og det er presisert at det trengs ekstra smeltet smør til dryppingen samt smør til skjellene. Ovnstemperatur er lagt til.

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Frequently asked questions

What are potato scallops?
A dish from Schønberg Erken's "Stor kokebok" (1914, p. 359) in which mashed potato with grated cheese is filled into buttered scallop shells, sprinkled with rusk crumbs, and gratinated in the oven.
What is the potato mixture made of?
250 g boiled, peeled potatoes pressed through a ricer or colander, ¼ dl milk, 15 g melted butter, 15 g grated sharp cheese, a pinch of pepper, and salt. Worked well together.
How are they baked, and how are they served?
Place a tablespoon of the potato mixture in each buttered shell, drizzle a little melted butter over, sprinkle with 1 tsp ground rusk crumbs, and bake in the oven for a few minutes until the surface is lightly browned. Sprinkle 1 tsp finely chopped parsley over just before serving.

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