Potatoes au Gratin

Ingredients

• 8 potatoes
• 1 gill of milk
• 1 tablespoonful of flour
• 1 egg
• a teacupful of grated cheese
• salt to taste
• cayenne to taste
• 1 oz. of bread crumbs

Method

1. 1

   Slice some boiled potatoes and put a layer in a pie dish, then spread a layer of thick white sauce with the yolk of an egg and cheese in it over the potatoes, then another layer of potatoes till the dish is full.

2. 2

   Sprinkle the top with bread crumbs and cheese.

3. 3

   Bake about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 8. The excerpt below is the record exactly as published.

Potatoes au Gratin. For Six Persons. — 8 potatoes; 1 gill of milk; 1 table- spoonful of flour ; 1 egg ; a teacupful of grated cheese ; salt and cayenne to taste ; 1 oz. of bread crumbs. Slice some boiled potatoes and put a layer in a pie dish, then spread a layer of thick white sauce with, the yolk of an egg and cheese in it over the potatoes, then another layer of potatoes tiU the dish is full. Sprinkle the top with bread crumbs and cheese. Bake about twenty minutes. Golden Eggs. b OR Four Persons. — 6 eggs; 1 oz. of bread crumbs; butter for frying ; salt ; cayenne ; J pint of rich white sauce ; a squeeze of lemon. Hard boil some eggs, shell them and sprinkle them with flour and salt ; beat up a raw egg and dip the 1/ SAVOURIES AND SWEETS. 'd-boiled ones in it, roH them in bread crumbs and a good golden colour. Serve with white sauce. Genoese Eggs. 'or Four Persons.— 3 eggs; 3 taWespoonfuls of rice • iis. of butter ; 1 teaspoonful of chopped parsley ; pepper 1 . salt to taste

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