Cookbook:Potatoes Excaloped
| Potatoes Excaloped | |
|---|---|
| Category | Potato recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.
Ingredients edit
- Potatoes, peeled
- Butter
- Fine breadcrumbs
Procedure edit
- Boil the potatoes until tender, then drain.
- Mash the potatoes well.
- Grease small pans or ramekins with butter, and divide the mashed potatoes between them. Smooth the tops.
- Make a cross in the top of the potatoes, and sprinkle with breadcrumbs.
- Use a brush to sprinkle with a few drops of melted butter.
- Bake in the oven until browned on top. Carefully remove the potatoes from the molds, and bake to brown the other side.
- Serve hot.