Potatoes au Gratin

Pommes de Terre au Gratin

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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  • 5 Cold Boiled Potatoes
  • ½ Pint of Cream
  • 2 Tablespoonfuls of


Put the butter in the frying pan, and as it melts add the flour, and let it blend, rubbing smooth, without browning. Then add the Consomme or water and the cream, and stir constantly till the mixture boils. Then take the saucepan from the fire, and add the cheese, well grated, and the well-beaten yolks of the eggs. Salt and pepper to taste. Beat all thoroughly ti