Follow the previous recipe, the only difference being that grated cheese should be sprinkled between each layer of potato in addition to the butter.
Potatoes à la Crême (Hot)
(A Method of Using up left-over new Potatoes)
Put into a pan from ½ to 1 oz. of butter, add a good dessertspoonful of flour, some parsley and minced chives, with salt, pepper, and a dust of nutmeg to taste; when the whole is smoothly blended, pour in sufficient single cream or new milk, and stir it all together till it boils up, then add as many cold, cooked new potatoes as you want, and allow them to heat thoroughly in the sauce without actually boiling, which would break them; serve with a dust of coralline pepper.
Potatoes au Gratin (Hot)
Well butter a gratin dish, and dust it liberally with minced parsley, white and coralline pepper, and, if liked, a little grated Parmesan; cover this with a layer of thinly sliced, cold, cooked new potatoes, moistening them as you do so with a little cream, milk, or, failing either of these, a little oiled butter, dusting the whole with minced parsley, pepper, salt, and a very little cheese; repeat these layers till the dish is full, finishing with a very light sprinkling of fine white breadcrumbs, a little spice, grated cheese, and, lastly, some tiny morsels of fresh butter, and bake till the surface is nicely covered.
Potato and Cabbage Cakes
Take any cold potato and cabbage, mash it smoothly together, adding beaten egg, white sauce, or melted butter to moisten. Flavour rather highly with pepper, add a little salt. Form into round cakes, flour, and bake or fry.
Curried Potato Cakes
Have ready some curry sauce with which to moisten the mashed potato, and proceed as before.