Frenchside

Potato au Gratin

Name: Potato au Gratin
Cuisine: French
Ingredients: cold boiled potatoes; salt; pepper; sufficient cream sauce to just cover; grated plain or Parmesan cheese

From My best 250 recipes, 1907

Presented as published in 1907. 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

351Calories

13 gProtein

77 gCarbs

0 gFat

Full nutrition (28 nutrients)

Calories351 kcal

Protein13 g

Carbohydrates77 g

Fiber15 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium1124 mg

Potassium1830 mg

Calcium202 mg

Iron27 mg

Magnesium135 mg

Phosphorus243 mg

Zinc2 mg

Copper3.9 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.5 mg

Folate45 mcg

Water350 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 31. The excerpt below is the record exactly as published.

POTATO AU GRATIN Chop cold boiled potatoes rather fine ; season them with salt and pepper ; put them in a baking- dish, pour over sufficient cream sauce to just 112 My Best 250 Recipes cover, dust the top with grated plain or Parmesan cheese

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