Potatoes au Gratin

Ingredients

• Pare and boil 6 medium size potatoes
• 2 tablespoons of butter
• same amount of flour
• add a cup of milk
• the yolks of 2 eggs
• salt
• cayenne pepper
• thin layer of bread crumbs

Method

1. 1

   Pare and boil potatoes, then cut into slices and put in a baking dish.

2. 2

   Melt butter and add flour, stir until smooth, then add milk and cook until it boils.

3. 3

   Remove from fire, stir in yolks of eggs, cheese, salt, and cayenne pepper.

4. 4

   Pour sauce over potatoes, cover with bread crumbs, and bake until done and nicely colored.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 78. The excerpt below is the record exactly as published.

Potatoes au Oratin. Pare and boil 6 medium size potatoes. When cold cut into slices and put in a baking dish. Melt 2 tablespoons of butter in a sauce- pan and add same amount of flour and stir until smooth. Let cook a few minutes, then add a cup of milk. Stir and cook until it ^oils. Eemove from the fire, stir in the yolks of 2 eggs and 2 heaping table- spoons of grated cheese; add salt and cayenne pepper. Pour this sauce over the potatoes, cove» top with a thin layer of bread crumbs

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