Frenchside

Potato Au Gratin

Name: Potato Au Gratin
Cuisine: French
Ingredients: 6 medium-sized boiled or steamed potatoes; 2 cups white sauce; 1/2 cup crumbs; 1/2 cup grated cheese

From Keep the war foods cooking, 1918

Oak Hill potatoes are prepared by substituting slices of hard cooked eggs for the cheese in the above recipe for potatoes au gratin.

Presented as published in 1918. 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

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 7. The excerpt below is the record exactly as published.

POTATO AU GRATIN. 6 medium-sized boiled or 2 cups white sauce. steamed potatoes. % cup crumbs. % cup grated cheese.

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