Potatoes au Gratin

Ingredients

• half a dozen potatoes
• season with pepper
• season with salt
• stir a tablespoonful of butter
• pour over them half a cup of milk
• cover the top with grated cheese

Method

1. 1

   Peel and dice potatoes, boil until tender.

2. 2

   Drain and place in a baker, season, stir in butter, pour milk over, and top with cheese.

3. 3

   Bake quickly and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 88. The excerpt below is the record exactly as published.

Season with salt and pepper, fill the dish with milk, and cover with bread or cracker crumbs mixed with a little melted butter and bake in a moderate oven for nearly an hour, or till the macaroni absorbs most of the milk. Macaroni, Italian Style, — Four tablespoon fuls of butter, one-half pound of macaroni, an onion, parsley, herbs, tomato catsup and spice. Put in a pan one tablespoonful each of finely-chopped onion, parsley and rosemarj; fry in bubbling butter until well browned; add four table- spoonfuls of tomato catsup, some mixed spice, four tablespoon fuls of butter and one quart of boiling water; put in macaroni broken into medium-sized pieces ; frequently shake the pan and stew over a slow fire until the macaroni is tender. Arrange on a hot dish, pouring the sauce over. Sprinkle thickly with grated cheese. Okra, Creole Style. — Wash, trim and cut into slices a quart of young, tender okra; place in a granite saucepan two teaspoonfuls of butter, a medium-sized onion', a medium-si7ed green pepper, both minced" fine; stir over the fire until a golden brown, then add three large tomatoes peeled and cut into pieces, three tablespoonfuls of Spanish or some hot pepper sauce ^nd salt to taste, and the okra. Cover the saucepan and simmer gently for half an hour. Turn out on a hot dish and sprinkle OVCT with ^ teaspoonful of minced parslejr and serve. Jh L,„l,z.:,i.,G00gIC THE RURAL COOK BOOK. IIB Baked Onions. — Peel and cut in thick slices lai^ white onions. Par- boil in plenty of salted water, drain well, arrange in a buttered baking dish, dot with bits of butter and bake until soft and a pale yellow. Sprinkle with salt and pepper and cover with a half-inch layer of grated crumbs thickly dredged with grated cheese. Return to -the oven long enough to melt the cheese. Escalloped Onions. — Slice some onions and cook in salted water until done, drain and put layers of onion and cracker crumbs seasoned with salt, pepper and butter in pudding dish; moisten with milk. Bake 20 to 30 minutes. Baked Split Peas.— Rub a large baking dish with onion. Turn into this a pint of split peas soaked until soft. Chop a large onion very fine and spread over the top of the peas with pepper and salt If you have left over gravy or stock pour it over the mixture. If not, cover with water, spreading over all bacon cut into the thinnest possible slices. Bake in the oven for two hours and add a little boiling water if the peas get too dry. French Fried Potatoes.— Old potatoes are better for this, .or the little yellowish potatoes that German cooks use for potato salad. These con- tain more gluten. Peel very thin and cut in long thin strips lengthwise. Let them stand in cold salted water for two or three hours. Drain and wipe dry; put into a wire basket and fry in very hot, deep fat until brown. Take out and lay on a piece of manila paper to absord the fat; dust with salt and serve. Another way to fry potatoes is to put a little olive oil tn a deep frying pan; when very hot add sliced cold boiled potatoes. Cover, and cook until a golden brown, turning once. Drain, put in a hot vege- table dish and sprinkle with salt, pepper and lemon juice. Still another way, that the French chef delights in, is to chop cold boiled potatoes, then season lightly with salt, pepper and onion juice. Put a couple of table- spoonfuls of olive oil or good drippings in the frying pan, turn in the potatoes, press into a solid cake and cook slowly until crusty and brown on the under side. Turn on to a hot platter, with the brown side upper- Potatoes au Gratin. — Peel and cut into dice half a dozen potatoes, crisp in cold water, then drain, and boil until tender. Drain the water off, put the potatoes in a baker, season with pepper and salt, stir a table- spoonful of butter through the pieces, pour over them half a cup of milk, cover the top with grated cheese

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