Potatoes au Gratin

Ingredients

• six nice-sized potatoes
• one tablespoon butter
• two tablespoons flour
• one and a half cups hot milk
• quarter pound grated American cheese
• fresh bread crumbs

Method

1. 1

   Parboil potatoes, peel and slice.

2. 2

   Make a cream sauce with butter, flour, milk, and cheese.

3. 3

   Layer potatoes, cream sauce, and cheese in a buttered dish, sprinkle with bread crumbs, and bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 409. The excerpt below is the record exactly as published.

one tablespoon butter in a saucepan, add one heaping tablespoon flour, then one and a half cups milk, season with pepper AMERICAN BOOK COOK 275 and salt; this will make a rich cream sauce. Put the potatoes in the sauce, simmer on a slow fire a few minutes. In the meantime, grate some onion, add the onion juice to the potatoes, season with pepper and salt. When ready to serve, dish up in a vegetable dish. These potatoes are served with any kind of meat for break¬ fast, luncheon, dinner, or supper. Potatoes ( Pommes ) au Gratin Parboil six nice-sized potatoes in their jackets; when cold, peel and slice. Make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups hot milk, and quarter pound grated American cheese. Butter a souffle or pudding dish, and into it put alternately a layer of potatoes, a layer of cream sauce, a layer of sprinkled cheese, then repeat this until the dish is full; sprinkle with fresh bread crumbs

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