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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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 359)~82% of the text changedremovedadded
250 g gr. poteter (kokte og skrelte). 0,25 dl melk. ¼ del. melk 15 g gr. smør (smeltet, i røren). 15 g gr. skarp ost (revet). 1 knivsodd pepper. knivsod pepper salt (etter smak). 1 ts finmalt teske kavring (griljermel). 1 ts teske finhakket persille. 1 ss smør (til å smøre skjellene og dryppe over). Press de De kokte, skrelte potetene gjennom potetpresse avskrællede poteter gnides gjennem presse eller dørslag. Rør inn revet dørslag, irøres den revne ost, smeltet det smeltede smør og melken, og arbeid røren godt. Smak til med melken; arbeides godt, tilsættes pepper og salt.. Smør kamskjell eller små ildfaste former salt efter smak. — Skjæl smøres, og legg en spiseskje potetrøre i hver.. Drypp noen dråper disse lægges en spiseskefuld av potetesrøren; denne dryppes ovenpaa med nogen draaper smeltet smør over, strø på finmalt kavring og stek smør, strøes med den finstøtte kavring; stekes i ovnen (ca. 225 °C) noen nogen minutter, eller til overflaten det er svakt brunet.. Strø over finhakket persille i det retten brunt ovenpaa; strøes med den finhakkede persille, idet der skal serveres.

Note on Modernised

«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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