Potatoes Gratin

Ingredients

• one cupful of grated bread crumbs
• two tablespoonfuls of butter
• the onion
• parsley
• the carrot
• half the salt
• half the pepper
• the milk
• the potatoes

Method

1. 1

   Beat the flour and butter together in a saucepan.

2. 2

   Add the onion, parsley, carrot, and half the salt and pepper.

3. 3

   Heat the milk and pour it gradually into the saucepan.

4. 4

   Set on the stove until boiling, then simmer for five minutes.

5. 5

   Season the potatoes with the remaining salt and pepper, place in a dish, strain the sauce over them, sprinkle with crumbs, dot with butter, and bake in a hot oven for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 262. The excerpt below is the record exactly as published.

one cupful of grated bread crumbs. 502 MISS PARLOA'S KITCHEN COMPANION. Beat the flour and two table-spoonfuls of the butter together, in a saucepan. Add the onion, parsley, carrot, and half the salt and pepper. Heat the milk, and pour it gradually upon the contents of the saucepan ; then set the pan on the stove. When the milk begins to boil, set the pan back where the milk will only simmer for five minutes. Season the potatoes with the remainder of the salt and pepper, and put them into a gratin dish or a shallow escalop dish. Strain the hot sauce over them. Now sprinkle the crumbs over the dish, and dot them with the third, or remaining, table-spoonful of butter. Set the dish in a rather hot oven, and cook for twenty minutes. Serve without delay. * Potatoes Warmed in Chicken Gravy. Chop a quantity of cold boiled potatoes rather fine, and season with salt and pepper. Put a teaspoonful of butter in a frying-pan, and when it is melted, put in the potatoes. To each quart add half a pint of chicken gravy. Stir frequently with a fork until the potatoes have become very hot and brown. Any other kind of gravy may be used in the same way with potatoes. * Stewed Potatoes. This savory dish will require a quart of raw potatoes, chopped rather fine, a generous teaspoonful of salt, one- fourth of a teaspoonful of pepper, one table-spoonful of flour, one of butter, one cupful of milk, and one of water. Pare and chop the potatoes, and let them stand in a quantity of cold water for ten minutes ; then pour off the water, and put the potatoes into a stew-pan with all the other ingredients except the milk and flour, and simmer for twenty minutes. Now mix the milk with VEGETABLES. 503 the flour, and add to the articles which are cooking. After ten minutes' further cooking, serve at once. If stock be used instead of milk and water, the pota- toes will be much richer and more savory. *Dry Stew of Potatoes. Use two quarts of thin-sliced raw potatoes, about a quarter of a pound of fat salt pork, one level table-spoon- ful of salt, and half a teaspoonful of pepper. Soak the potatoes in cold water for half an hour. Have the pork cut in very thin slices. Put about one- fourth of it in the bottom of a deep pudding-dish ; then- put in half the potatoes, and sprinkle half the pepper and salt over them. Now put in the remainder of the pota- toes, and sprinkle with the balance of the salt and pepper. Spread the remainder of the sliced pork over the potatoes. Cover the dish, and bake it in a moderate oven for half an hour. When that time has passed, remove the cover from the dish, and bake for twenty minutes more. Serve at once in the same dish. This is excellent for dinner, luncheon, or supper when meat or fish is not available. It is both nutritious and savory. To some tastes a table-spoonful of grated onion, mixed with the potatoes, will be considered as an improvement. * Casserole of Potatoes. After paring eight good-sized potatoes, cover them with boiling water, and cook for half an hour ; then pour off all the water, and mash the potatoes until fine and light. Add two table-spoonfuls of butte

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