Pommes hachees a a Gratin

Ingredients

• 8 cold boiled potatoes
• 1 gill cream
• 1 oz. butter
• salt
• pepper
• 1 tablespoonful grated cheese

Method

1. 1

   Cut the potatoes into small squares, heat with cream, butter, salt, and pepper.

2. 2

   Butter a gratin dish, layer with potatoes and cheese, sprinkle with breadcrumbs and bake until light brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 400. The excerpt below is the record exactly as published.

Pommes hachees a a Gratin. — Cut 8 cold boiled po- tatoes into small squares, put them in a saucepan containing \ gill 470 THE NEW CENTURY COOKERY BOOK cream and \ oz. butter, previously warmed ; add salt and pepper, and 1 tablespoonful grated cheese ; heat up. Butter a gratin dish, sprinkle with grated cheese, strew the potatoes on this, sprinkle well with grated cheese and bread-crumbs, place a small piece of butter here and there, and bake in a quick oven ; bake a nice light brown, and serve. 1422. Pomm es sautees a la Suisse. — Slice as thinly as possible about 8 cold potatoes of medium size. Melt 1 oz. butter in a frying or omelet pan, put in the potatoes, season with pepper and salt. Cook over a quick fire for five minutes, toss very frequently ; put them on one side of the pan, so as to give it the shape of an omelet. Allow them to colour nicely, then turn out on a hot dish, and serve. 1423. Pommes sautees a la Parisienne. — Choose 8 medium-sized cold boiled potatoes,

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