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Potatoes au Gratin
The following recipe was
transcribed ver batim from
The Oklahoma News
Oklahoma City, Oklahoma
November 13, 1915
| Cut cold boiled potatoes into small dice; enough to fill 2 cups. Put 2
tablespoonfuls of butter into saucepan, melt slowly, and when it is
"bubbling" add 1-1/2 tablespoonfuls of flour mixed with 1
tablespoonful of salt and dash of white pepper. Stir until perfectly blended and
smooth. Do not brown. Pour on gradually 1 cup of milk, adding 1/3 at a time -
stir and beat to avoid lumps. Cook until smooth and glossy. Then add diced
potatoes but do not stir, simply heat and turn into buttered baking dish. Cover
with fine crumbs and bits of butter and place them under broiler until crumbs
are brown. Serve in same dish. |
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