Escaloped Potatoes

Ingredients

• a quart of cold boiled potatoes
• half a teaspoonful of salt
• a level tablespoonful of pepper
• two tablespoonfuls of butter
• a tablespoonful of flour
• a pint of cold milk

Method

1. 1

   Slice potatoes and season.

2. 2

   Make a sauce with butter, flour, and milk.

3. 3

   Layer potatoes and sauce in a dish, top with breadcrumbs, and bake for twenty minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 261. The excerpt below is the record exactly as published.

Escaloped Potatoes. Cut a quart of cold boiled potatoes into very thin slices, and season with half a teaspoonful of salt and a level table-spoonful of pepper. Next butter an escalop dish. Put two table-spoonfuls" of butter into a frying-pan, and when the butter has become hot, and before it has become browned, add a table-spoonful of flour. Stir until a white froth has formed, and then draw the frying-pan to a cooler part of the stove, and add very gradually a pint of cold milk. After about a third of this quantity has been thus used, move the frying-pan to the hottest part of the range, and stir the mixture constantly until it bubbles ; then add the remainder of the milk, and let it all boil up. Season with a little pepper, and a third of a teaspoonful of salt. Spread a layer of this sauce on 500 MISS PARLOA'S KITCHEN COMPANION. the bottom of the escalop dish, then a layer of potato, another of sauce, and another of potato, and finish with one of sauce. Cover with fine dry bread crumbs, and cook in the oven for twenty minutes. The potatoes can be sliced and seasoned the night before, and the crumbs and dish placed in readiness on the table, so that the work in the morning may be quickly done. A dish of creamed potatoes may be made by putting the seasoned potatoes into the sauce, and heating them for five minutes. * Hashed Potatoes in Cream. Pare, and chop rather coarse, enough cold boiled pota- toes to make a quart. Put them into a stew-pan with one teaspoonful of flour, one of salt, and one-fourth of a teaspoonful of pepper. Mix these materials lightly, and add a scant pint of sweet milk. Set the stew-pan into another containing boiling water, and cook the mixture until it gets boiling hot, — say about twelve minutes; then add a table-spoonful of butter, and a teaspoonful of chopped parsley. Keinove the stew-pan from the water, and set it where its contents will boil up once. Taste, to be sure that there is enough seasoning ; then serve. * Potatoes au TGratin. Butter a gratin dish or a stone-china platter, and spread upon it a quart of cold potatoes cut into cubes. Dredge well with salt and pepper, and sprinkle a teaspoonful of fine-chopped parsley over the dish. Cover with a pint of cream sauce, and place in the oven for ten or twelve minutes. In that time the potatoes should become slightly browned. Serve at once. To Make the Sauce. — Put two table-spoonfuls of butte

Cook this with the app: pantry check, scaling, and the assistant.