Or Dutch baked potatoes. The excellence of potatoes cooked this way is dependent upon slow baking to evaporate the milk without burning it. Cut enough potatoes in thick slices to half fill a two-quart pan or dish. Dropin butter the size of an egg, in little bits, a teaspoonful of salt and a tablespoonful of chopped parsley, then fill up the pan with milk and bake for two hours. The milk remaining in the pan should by that time be as thick as cream, and the dish should be light brown on top.
Whitehead’s Family Cook Book, 1891