Frenchside
Potatoes au Gratin
From Left overs, 1898
Presented as published in 1898. 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 Left overs (1898) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.
Potatoes au Oratin To each four good sized cold pota- toes chopped fine allow a pint of cream sauce, to which you have added four tablespoonfuls of grated cheese
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