A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cold boiled potatoes may be cooked the same. It requires less time to bake them; they are delicious either way. If the onion is disliked it can be omitted.
Preserved exactly as written in the original source
Peel and slice raw potatoes thin, the same as for frying.
Butter an earthen dish, put in a layer of potatoes, and season with salt, pepper, butter, a bit of onion chopped fine, if liked; sprinkle a little flour.
Now put another layer of potatoes and the seasoning.
Continue in this way till the dish is filled.
Just before putting into the oven, pour a quart of hot milk over.
Bake three-quarters of an hour.
Modern guidance to help you succeed with this vintage recipe
Slicing potatoes thin maximizes surface area for starch release, which combines with hot milk and flour to create a creamy, self-thickening sauce as it bakes. The flour sprinkled between layers acts as additional thickener while preventing excess moisture. Layering butter throughout ensures even fat distribution, which enriches the sauce and promotes browning on exposed potato edges. Using hot milk jumpstarts the cooking process and prevents the need for extended baking time that would dry out the potatoes.
The dish can be assembled up to 4 hours ahead through step 4, covered tightly with plastic wrap, and refrigerated. Add 10-15 minutes to the baking time if starting from cold. Pour the hot milk over just before baking for best results.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The sauce may thicken upon standing; thin with a splash of milk if desired.
AI-generated tips from Chef Cecil's culinary database
The dish can be assembled up to 4 hours ahead through step 4, covered tightly with plastic wrap, and refrigerated. Add 10-15 minutes to the baking time if starting from cold. Pour the hot milk over just before baking for best results.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The sauce may thicken upon standing; thin with a splash of milk if desired.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
