Scolloped Potatoes

Ingredients

• Use boiled potatoes
• Over all pour a cup of cream or rich milk
• three or four small pieces of butter
• sprinkle in pepper and salt
• sprinkle in pepper and salt
• a thin layer of rolled crackers

Method

1. 1

   Slice the boiled potatoes thin.

2. 2

   Put in a pudding dish a layer of potatoes, a thin layer of rolled crackers; sprinkle in pepper and salt and three or four small pieces of butter; then add another layer of potatoes, crackers, etc., until the dish is filled.

3. 3

   Over all pour a cup of cream or rich milk.

4. 4

   Bake from one-half to three-quarters of an hour.

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 7. The excerpt below is the record exactly as published.

SCOLLOPED POTATOES. Use boiled potatoes ; slice them thin ; put in a pudding dish a layer of potatoes, a thin layer of rolled crackers ; sprin- kle in pepper and salt and three or four small pieces of but- ter ; then add another layer of potatoes, crackers, etc., until the dish is filled. Over all pour a cup of cream or rich milk

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