Opinions differ about the definitive version of this classic French dish. Escoffier and
Wash the potato slices in cold water and dry well. Butter a wide gratin dish and layer the potatoes in it with the garlic and seasoning.
Sift the flour into the cream – this will prevent the cream separating – and pour over the potatoes. Cook for
‘The potatoe [sic] … is a very useful root, being either boil’d or roasted in hot embers, and after it is boiled and beaten in a Mortar, it is used to thicken Sauces for making of rich Puddings.’
The Country Housewife and Lady’s Directorby Richard Bradley, 1736.
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