CookEat Recipe
Hashed Potatoes, au Gratin
Finely chopped potatoes simmered with butter, milk and cream, then baked under cheese and butter until golden.
Method
Steps
Step 1
Peel six medium raw potatoes and chop them finely. Raw is an editorial inference from this passage and the book’s explicit boiled-potato wording in Nos. 50 and 220, not a printed fact of No. 173.
Step 2
Put the finely chopped potatoes in a sauté pan with approximately 28 g butter, half a teaspoon salt, the provisionally measured white pepper and nutmeg, about 240 mL cold milk and about 120 mL cream. Mix well and slowly bring to a boil, stirring periodically for the printed ten-minute guide. Continue the simmer until the raw pieces are tender; the printed ten minutes are only a guide.
Step 3
Butter a baking dish with one teaspoon butter. Transfer the potatoes, scatter two tablespoons of either grated Parmesan or Swiss cheese evenly on top, then distribute approximately 14 g butter in small bits over the cheese.
Step 4
Bake in a brisk oven for the source's ten-minute guide or until the top is attractively golden. Serve hot after confirming the potatoes are tender.
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