Potatoes Au Gratin (Recipe from 1892)

Potatoes Au Gratin (Recipe from 1892) >>>

New Zealand Mail, 11 November 1892, Page 16

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Here is the recipe converted into metric measurements.

Ingredients:

• A few spoonfuls of good white sauce

• 225g grated Parmesan cheese

• 110g butter

• 4 egg yolks

• Lemon juice (to taste)

• Salt, pepper, nutmeg (to taste)

• Potatoes (quantity not specified, but enough to layer the dish)

• Croutons (fried bread, for the border)

• Breadcrumbs (for topping)

Instructions:

1. Put a few spoonfuls of white sauce into a stewpan with 225g grated Parmesan cheese and 110g butter.

2. Add 4 egg yolks, a little lemon juice, salt, pepper, and nutmeg.

3. Stir over the fire until well mixed, but do not let it boil.

4. Slice some potatoes.

5. Line the edge of the dish with well-pointed croutons to form a border.

6. Place a layer of potato slices on the base and center of the dish.

7. Spread a layer of the cheese preparation over the potatoes.

8. Repeat layers of potatoes and cheese mixture until the dish is full.

9. Smooth some of the sauce on top.

10. Sprinkle with breadcrumbs and grated Parmesan.

11. Bake in the oven at around 180°C for about 15 minutes or until heated through and nicely colored.