New Potatoes with Prawns

Divided between eight ramekin dishes, this will make an excellent first course for that number of people. Otherwise, the amount will serve four as a main course eaten with a salad.


  • lb (700 g) very small new potatoes, cleaned
  • 2 oz (50 g) butter
  • 8 oz (225 g) peeled and cooked prawns
  • 2 oz (50 g) carrot, grated
  • 5 fl oz (150 ml) yoghurt
  • 1 tablespoon mayonnaise
  • 5 fl oz (150 ml) meat stock
  • 4 large tomatoes, sliced
  • 4 oz (110 g) Cheddar-type cheese, grated


Steam the potatoes and keep warm. Melt the butter, add the prawns, allow to warm through and then put in the potatoes and carrot. Stir in the yoghurt, mayonnaise and meat stock and heat without boiling.

Put into a wide gratin dish, cover with sliced tomatoes, sprinkle with the cheese and brown under a grill.

How to Cook and Dress Potatoes in One Hundred Different Ways by Georgiana Hill, published in 1866, was the first all-potato American cookbook. Georgiana Hill also turned her attention to eggs and apples.