{"id":7082,"slug":"potatoes-au-gratin","title":"POTATOES AU GRATIN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of cold boiled potatoes","two cups of hot cream sauce","three tablespoons of grated cheese","salt and pepper to taste","buttered bread crumbs"],"ingredients_norm":["cold boiled potato","hot cream sauce","cheese","salt and pepper","buttered bread crumb"],"steps":["Slice two cups of cold boiled potatoes and add them to two cups of hot cream sauce. Bring all to a boil; remove and add three tablespoons of grated cheese, salt and pepper to taste.","Pour all into a baking dish, sprinkle buttered bread crumbs over the top and set in the oven to brown."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w37:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"70b47bfbd630f719740b0a574532a1a6ca7274ea28f728adcf17da7f02de86eb","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potatoes-au-gratin"}