Potatoes au Gratin

Ingredients

• one and one-half cups milk
• two tablespoons flour
• two tablespoons butter
• one teaspoon salt
• one-fourth pound cheese
• four cups cooked diced potatoes
• one cup buttered bread crumbs

Method

1. 1

   Prepare sauce with milk, flour, butter, and salt until thick.

2. 2

   Layer potatoes in a greased dish, pour sauce over, sprinkle cheese, and top with bread crumbs.

3. 3

   Bake at 350 degrees for 20 to 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 28. The excerpt below is the record exactly as published.

two tablespoons butter. Add enough cream to make mixture creamy. Season with salt and pepper, grated onion, if desired (about three teaspoons), put in baking dish and cover with meringue to which add one-half cup grated cheese. Sprinkle with paprika and dot with butter. Bake 12 to 15 minutes at 350 degrees. 42 ^VEGET ABLES- BAKED EGGPLANT One eggplant, one cup shrimp cut in pieces, one teaspoon salt, one tea- spoon black pepper, one pinch red pepper, three tablespoons tomatoes (fresl^ or canned) or one cup tomato soup, one cup bread crumbs, three tablespoons melted butter. Cut large eggplant in half, cook in boiling water until tender, not soft. Remove center (leave only the shell) and chop. Add shrimp, salt pepper, butter, tomatoes and one-half cup bread crumbs. Add one egg, well beaten. Fill shell, cover with one-half cup bread crumbs and dot with butter. Place in greased pan and bake in moderate oven, 375 degrees, until top is browned. Garnish with pimiento strips and parsley. POTATOES AU GRATIN One and one-half cups milk, two tablespoons flour, two tablespoons but- ter, one teaspoon salt, one-fourth pound cheese, grated. New York State pre- ferred, four cups cooked diced potatoes, one cup buttered bread crumbs

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