Potato Purée au Gratin
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- potatoes
- milk
- 3 egg yolks
- manteca (lard)
- Gruyère cheese
- bread crumbs
Instructions
- Boil the potatoes with water and salt until cooked through.
- 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.