Place in a wire basket and lower the basket into a pan
of hot fat. Fry until the potatoes are nicely browned, remove from the
fat, drain, and sprinkle with salt and pepper. Serve at once.
84. POTATOES AU GRATIN.--Something a little unusual in the way of a
potato dish is produced when potatoes are combined with cheese, bread
crumbs, and a cream sauce to make potatoes au gratin. In addition to
supplying flavor, these ingredients increase the food value of the
potatoes so that a highly nutritious dish is the result.
POTATOES AU GRATIN
(Sufficient to Serve Six)
3 c. diced cooked potatoes
1/2 c. grated cheese
1/2 c. bread crumbs
1-1/2 c. thin white sauce
Grease a baking dish, place 1/2 of the potatoes in the bottom of the
dish, and sprinkle over them 1/2 of the crumbs and then 1/2 of the
cheese. Put the remainder of the potatoes in the dish, sprinkle with the
rest of the cheese, pour the hot white sauce over all, and place the
remaining crumbs on top. Set the dish in a hot oven and bake until well
heated through and brown on top.
85. LYONNAISE POTATOES.--When sauted potatoes are flavored with onion
and parsley, they are known as Lyonnaise potatoes. As they are very
appetizing, potatoes prepared in this way are relished by most persons.
LYONNAISE POTATOES
(Sufficient to Serve Six)
2 Tb. butter or ham or bacon fat
1/2 tsp. salt
1 medium-sized onion, chopped
Dash of pepper
2 Tb. parsley
3 c. diced cooked potatoes
Melt the fat in a frying pan, and add the onion, parsley, salt, and
pepper.
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