Frenchside
Potato Puree au Gratin
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 67. The excerpt below is the record exactly as published.
POTATO PUREE AU GRATIN PREPARE a potato puree with cream ; season ; dress on a well-buttered gratin dish covered with breadcrumbs and grated Parmesan cheese and a few small pieces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.