Chapter XVIII · Vegetables and Farinaceous Products · No. 2222
2222—Gratin de Pommes de Terre à la Dauphinoise
Finely slice two lbs. of fair-sized Dutch potatoes. Put them in a basin, and add thereto salt, pepper, grated nutmeg, one beaten egg, one and one-half pints of boiled milk, and four oz. of fresh, grated Gruyère.
Thoroughly mix up the whole.
Pour this preparation into earthenware dishes, rubbed with garlic and well buttered; copiously sprinkle with grated Gruyère; add a few pieces of butter, and cook in a moderate oven for from forty to forty-five minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2222, p. 661. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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