Potato au gratin was my family all time favourite. My mum used to slice potatoes, mix them with cream, cheese and butter and bake. Today I was excited to find the same dish in a 1920s cookbook and was surprised that the way of cooking is different. Potatoes in the old recipe are baked, cut in halves and then stuffed with a mix of cheese, cream, butter and baked again. This is how it was cooked in houses a hundred years ago! The result is the creamiest potatoes I promise!
Potatoes au Gratin with Cream
(1 per person. Time 1 3/4 to 2/1/4 hours) potatoes (medium to large) 2 oz (56g) grated parmesan cheese 2 oz (56g) butter 1 gill (150 ml) cream paprika pepper, salt
1. Pick even-sized potatoes, wash and brush them in cold water, make a slit on one side or prick all over with a sharp-prolonged fork.
2. Put them on a shelf in the oven at Gas 4-5/Electricity 350-375F (180C) and bake for 1 1/2 to 2 hours, according to the size.
3. When they feel soft if pressed between finger and thumb, remove from the oven, cut into halves – separate the halves – scoop out the potato into a basin.
4. Mix with the butter, cream, 1 oz of the cheese and seasoning to taste. Put back into the cases, sprinkle with the rest of the cheese, and either brown in the oven or under the grill.
Thanks to Stoves UK for sponsoring this post.