Onion and Potato Gratinée from The Robert Carrier Cookbook by Robert Carrier
Put peeled whole onions in a large saucepan; cover with cold water and bring slowly to a boil. Drain. Cover with hot water and cook until tender. Drain. Peel po
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- freshly grated nutmeg
- salt and freshly ground black pepper
- 2-3 tablespoons freshly grated parmesan
- 2 eggs, well beaten
- 1 pound large potatoes
- ¼ pint milk
- 1 pound Spanish onions, peeled
- 2 tablespoons freshly grated breadcrumbs
- 1-2 tablespoons melted butter
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