Chapter XVIII · Vegetables and Farinaceous Products · No. 2246
2246—Pommes de Terre Voisin
Prepare these exactly like “Pommes Anna,” but sprinkle each layer of potato-roundels with grated cheese. The cooking is the same.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2246, p. 666. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →