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Potatoes au Gratin

Name: Potatoes au Gratin
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups cold boiled potatoes; 3 tablespoons grated cheese; 2 cups cream sauce; Salt and red pepper; Buttered bread crumbs

From The Institute cook book, 1913

Serves 4

Presented as published in 1913. 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

Nutrition per serving

112Calories

5 gProtein

20 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories112 kcal

Protein4.9 g

Carbohydrates20 g

Fiber3.7 g

Sugars0 g

Total Fat1.7 g

Saturated Fat0.9 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol5 mg

Sodium381 mg

Potassium468 mg

Calcium101 mg

Iron6.8 mg

Magnesium36 mg

Phosphorus97 mg

Zinc0.7 mg

Copper1 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C5.8 mg

Vitamin A13 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate12 mcg

Choline0.8 mg

Water89 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 67. The excerpt below is the record exactly as published.

POTATOES AU GRATIN 2 cups cold boiled potatoes 3 tablespoons grated cheese 2 cups cream sauce Salt and red pepper Buttered bread crumbs

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