Frenchside
Potatoes au Gratin
From Miss Parloa's kitchen companion, 1887
Serves 4
Make the sauce with butter, flour, and milk.
Presented as published in 1887. 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
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 262. The excerpt below is the record exactly as published.
otatoes au TGratin. Butter a gratin dish or a stone-china platter, and spread upon it a quart of cold potatoes cut into cubes. Dredge well with salt and pepper, and sprinkle a teaspoonful of fine-chopped parsley over the dish. Cover with a pint of cream sauce
Cook this with the app: pantry check, scaling, and the assistant.