Thursday, January 31, 2013

Pommes de Terre, Loulou

From "Twenty-four Little French Dinners and How to Cook and Serve Them", by Cora Moore, 1919
Chop raw potatoes fine and place them in a saucepan with butter and a seasoning of pepper, salt, paprika and a trace of nutmeg. 

Cover and cook very slowly, agitating them constantly. When they become soft, beat well and arrange a layer on a vegetable dish, sprinkle with Parmesan cheese, put on another layer of potatoes, then more cheese, and so on, having the top layer of cheese. 

Pour over all melted butter and bake about twenty minutes in a slow oven.

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