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Gratin de Pommes de Terre à la Dauphinoise

Name: Gratin de Pommes de Terre à la Dauphinoise
Yield: 3 servings
Ingredients: two lbs. of fair-sized Dutch potatoes; salt; pepper; grated nutmeg; one beaten egg; one and one-half pints of boiled milk; four oz. of fresh, grated Gruyére; rubbed with garlic; well buttered

From A guide to modern cookery, 1909

Serves 3

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

413Calories

21 gProtein

54 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories413 kcal

Protein21 g

Carbohydrates54 g

Fiber10 g

Sugars0.1 g

Total Fat17 g

Saturated Fat7.5 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol108 mg

Sodium1637 mg

Potassium1292 mg

Calcium486 mg

Iron19 mg

Magnesium107 mg

Phosphorus415 mg

Zinc3.2 mg

Copper2.7 mg

Manganese4.2 mg

Vitamin D0.3 mcg

Vitamin C16 mg

Vitamin A137 mcg

Vitamin E0.4 mg

Vitamin K1.8 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.7 mg

Folate42 mcg

Choline54 mg

Caffeine0 mg

Water264 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 379. The excerpt below is the record exactly as published.

GRATIN DE POMMES DE TERRE A LA DAUPHINOISE Finely slice two lbs. of fair-sized Dutch potatoes. Put them in a basin, and add thereto salt, pepper, grated nutmeg, one beaten egg, one and one-half pints of boiled milk, and four oz. of fresh, grated Gruyére. Thoroughly mix up the whole. Pour this preparation into earthenware dishes, rubbed with garlic and well buttered

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