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POTATOES AU GRATIN

(Vegetables) - (The International Jewish Cook Book)







Slice two cups of cold boiled potatoes and add them to two cups of hot
cream sauce. Bring all to a boil; remove and add three tablespoons of
grated cheese, salt and pepper to taste. Pour all into a baking dish,
sprinkle buttered bread crumbs over the top and set in the oven to
brown.

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POTATOES AU GRATIN

Pare and cut raw white or sweet potatoes into long even pieces. Put
into cold water for about an hour. Drain and dry well. Fry until
brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread
in 60 seconds, drain on paper and salt just before serving.

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Potatoes au Gratin

Chop one green pepper rather fine. Chop sufficient red pepper to make two
tablespoonfuls. Put two tablespoonfuls of butter in a frying pan, add the
peppers, which must be sweet; shake until the peppers are soft, cover over
four cold boiled potatoes, chopped rather fine, that have been seasoned
with a teaspoonful of salt and a dash of pepper. Press them down as you
do hashed brown potatoes, let them stand for a moment, stir them up, mix
well, without breaking, and press down again. Let these stand until brown,
fold over as you would an omelet and turn out on a heated platter.

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8 Potatoes Au Gratin

Slice eight boiled potatoes, and put a layer of them in a buttered

baking dish; make a white sauce with 1 tablespoonful each of butter and

flour and a cup of milk; season with cayenne and salt; cover the layer

of potatoes with a layer of sauce, and so continue until the dish is

full. Sprinkle the top with bread crumbs and grated cheese; bake about

20 minutes.

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Potatoes Au Gratin

First prepare your white sauce of one-half pint milk, one tablespoonful

butter, two tablespoonfuls flour. Cream butter and flour and add to

boiling milk. Cook about ten minutes in double boiler. Slice or chop

cold boiled potatoes, put in baking dish. One layer of potatoes. Cover

thickly with layer of white sauce and grated cheese. Season with salt,

pepper, mustard and cayenne pepper to suit taste. Put in other layers in

same manner and bake twenty minutes.

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Potatoes Au Gratin

Cut cold boiled potatoes into cubes and make a cream dressing. Butter

the baking dish, put in a layer of potatoes and then a layer of the

dressing, then sprinkle with a little parmesan cheese; now a layer of

potatoes and then a layer of dressing and then cheese, put in oven and

allow them to brown.









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