A French Way of Baking Potatoes

Ingredients

• ten potatoes (large)
• three ounces of butter
• four ounces of Gruyere cheese
• salt
• paprika pepper
• panurette

Method

1. 1

   Wash and peel the potatoes; cut each in half lengthwise and slice thinly crosswise; cut the Gruyere cheese into thin slices.

2. 2

   Butter a border-mould; sprinkle the inside with panurette.

3. 3

   Melt the remainder of the butter in a stewpan; fill the mould with alternate layers of slices of potatoes and slices of cheese; season each section with a pinch of salt and paprika pepper and pour over each layer a little melted butter.

4. 4

   Bake in a moderate oven for about thirty minutes.

5. 5

   Unmould into a hot dish and serve hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 66. The excerpt below is the record exactly as published.

A FRENCH WAY OF BAKING POTATOES T7HGHT to ten potatoes (large), three ounces of butter, four ounces of Gruyere cheese, salt, paprika pepper and panurette

Cook this with the app: pantry check, scaling, and the assistant.