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Potatoes au Gratin

For breakfast potatoes au gratin are appetizing.

Boil 12 medium sized potatoes in the usual way till tender, with a little salt, drain and dry; then divide each potato in halves, lengthways. Brush over with plenty of melted butter, sprinkling liberally with grated Parmesan cheese. Lay them in a buttered tin and bake in a hot oven until a nice light brown color. Serve hot on a folded napkin.