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Potatoes au Gratin
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
280Calories
9 gProtein
33 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein8.6 g
Carbohydrates33 g
Fiber3.9 g
Sugars6 g
Total Fat18 g
Saturated Fat3.8 g
Monounsaturated Fat5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol28 mg
Sodium742 mg
Potassium670 mg
Calcium214 mg
Iron7.4 mg
Magnesium53 mg
Phosphorus202 mg
Zinc1.1 mg
Copper1 mg
Manganese1.6 mg
Vitamin D1.5 mcg
Vitamin C6.4 mg
Vitamin A121 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline22 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 346. The excerpt below is the record exactly as published.
POTATOES AU GRATIN. Reheat two cups of cold boiled potatoes, cut in dice, in one and one- fourth cups of white sauce, prepared as follows : Put two tablespoons butter in saucepan, stir until melted and bubbling; add one and one-half tablespoons flour, mixed with one-fourth teaspoonful of salt and a few grains of pepper, and stir until thoroughly blended. Pour on gradually one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.