Potato Purée au Gratin

Name: Potato Purée au Gratin
Cuisine: Spain
Ingredients: potatoes; a little milk; 2–3 egg yolks; manteca (lard); Gruyère cheese; bread crumbs

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

potatoes
a little milk
2–3 egg yolks
manteca (lard)
Gruyère cheese
bread crumbs

Instructions

Boil the potatoes with water and salt until tender. Pass them through a food mill or ricer. Blend in a little milk, then work in the manteca (beef lard) and the beaten egg yolks. Transfer the purée to a baking dish that can withstand direct heat. Scatter Gruyère cheese and bread crumbs over the top. Place in the oven until it takes on a good color.