Potatoes au Gratin

Ingredients

• Two cupfuls of raw potatoes cut into dice
• half-cup fine bread-crumbs
• two tablespoonfuls butter

Method

1. 1

   Let the potato dice lie in cold water several hours, drain them, season with salt and pepper, and put them in a well-greased pan; dot them thickly with bits of butter, sprinkle them with the crumbs, and add more butter.

2. 2

   Bake, covered, for half an hour; uncover, and brown.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 39. The excerpt below is the record exactly as published.

Potatoes au Gratin. — Two cupfuls of raw potatoes cut into dice, half-cup fine bread- crumbs, two tablespoonfuls butter

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