Gratin savoyard
Gratin savoyard, from above
Non vegSavoie

Gratin savoyard

Potatoes baked in stock and mountain cheese. Dauphinois's alpine cousin.

90 minTime
15 gProtein each
mildSpice
Mountain gratin1 chapter · 1 min read

Make it your way

Grandma's wayPotatoes baked in stock with mountain cheese.
The original
351kcalsame
15 gproteinsame
4 gfibresame
90minutessame

Classic gratin savoyard.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Potato1.2 kg, thinly sliced
Gruyère cheeseBeaufort or Comté, grated
Butter3 tbsp
Beef stock (beef broth)1⅔ cups
Garlic1 clove
Nutmega pinch
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Rub a baking dish with the cut garlic and butter it well.
  2. 2Layer the thin potato slices with most of the cheese, dots of butter, nutmeg, salt and pepper.
  3. 3Pour over hot stock to just below the top layer.
  4. 4Top with the remaining cheese and bake at 180°C for 60 to 70 minutes.
Serve it like this

Serve straight from the dish beside roast chicken or a green salad.

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Make it a meal

What goes with Gratin savoyard: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Baguette150 min
With a main Indian style roast chicken120 min
With a main Steak au poivre25 min
A little snack Charcuterie board25 min
To drink Chocolat chaud10 min
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