Potatoes au Gratin

Ingredients

• 2 c potatoes
• milk to make soft
• salt to taste
• pepper to taste
• butter to taste
• grated cheese
• buttered crumbs

Method

1. 1

   Mash potatoes with milk, season with salt, pepper, and butter.

2. 2

   Arrange in layers in a buttered baking dish, sprinkle cheese over each layer, cover with buttered crumbs.

3. 3

   Bake in a hot oven until heated and browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 115. The excerpt below is the record exactly as published.

POTATOES AU GRATIN TOMATOES WITH SAVORY CUSTARD CHOCOLATE MOUSSE Stewed Kidneys Split a pair of fresh kidneys in halves, removing the white fat and sinew from the center. Cover with cold water and let heat over a moderate fire, taking care, however, that the water does not boil. When hot, drain from the water and cut into small pieces. Cover again with cold water and heat, not to the boiling point however, or the kidneys will harden. Melt 2 T butter in a frying pan, add 2 T flour, and when brown stir in i c stock or water. Cook several minutes, then add salt, pepper to taste, i T chopped celery, i T cat- sup, and the pieces of kidney. Stir until well heated throughout, sprinkle i T chopped parsley over the top and serve at once. Potatoes au Gratin Mash 2 c potatoes, making quite soft with milk; season with salt, pepper and butter to taste. Arrange in layers in a buttered baking dish, sprinkling grated cheese over each layer, and covering the top with buttered crumbs

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