Potato au Gratin

Ingredients

• cold boiled potatoes
• enough rich cream sauce
• a slice of bread
• small bits of vegetable butter

Method

1. 1

   Chop or dice cold boiled potatoes.

2. 2

   Add enough rich cream sauce to season nicely.

3. 3

   Pour into an oiled baking pan, rub a slice of bread through a colander or strainer over the top, and press the crumbs down with a spoon, so they become moistened.

4. 4

   Sprinkle with small bits of vegetable butter, and bake to a light brown color.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 102. The excerpt below is the record exactly as published.

POTATO AU GRATIN Chop or dice cold boiled potatoes. Add enough rich cream sauce to season nicely. Pour into an oiled baking pan, rub a slice of bread through a colander or strainer over the top, and press the crumbs down with a spoon, so they become moistened, Sprinkle with small bits of vegetable butter

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