Potatoes au Gratin

Ingredients

• 1 doz. medium-sized potatoes
• I 2 oz. grated Parmesau cheese
• I 2 oz. butter

Method

1. 1

   Boil the potatoes until tender with a little salt, drain and dry; divide each potato in half lengthwise.

2. 2

   Brush with melted butter, sprinkle with Parmesan, put in a buttered tin, and bake in a hot oven until light brown.

3. 3

   Serve on a folded serviette or lace dish paper.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 20. The excerpt below is the record exactly as published.

t 2 oz. butter 1 bunch of mint 1 bunch of parsley A little lemon juice Shell the peas and throw into plenty of boiling water, containing a teaspoonful of salt and a dust of soda to each quart, and a sprig of mint ; boil fast until tender, then drain. Mix the butter, one tablespoonful of scalded parsley and mint (finely minced), and the lemon juice ; stir this amongst the peas, re-heat them, shaking occasionally, dish and serve at once. To prepare potatoes for frying see they are well dried, then they may be peeled into ribbons or cut into thin slices, put into a frying basket, immersed in smoking hot fat, and fried brown and crisp ; if thin, a few minutes will cook them. Drain on soft paper, sprinkle with minced parsley, pepper, and salt, and a pat of butter ; serve quickly. If the potatoes are cut in thicker pieces, such as square blocks or quarter shapes, put them into the fat before it is quite smoking, and fry until tender, but not brown ; then lift them out, re-heat the fat, and put the potatoes back for about a minute to brown and crisp. Serve as above. No. 83. POTATOES (Fried). 53 No. 84. POTATOES AU GRATIN. 1 doz. medium-sized potatoes I 2 oz. grated Parmesau cheese

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