Potato Gratin Savoyard
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5.0
6 reviews
Excellent
Potato Gratin Savoyard
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Easy French potato gratin recipe without cream. Unlike the Gratin Dauphinois, thinly sliced scalloped potatoes are layered with cheese but milk/cream is replaced by chicken or beef stock (or vegetable for vegetarians).
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Ingredients
- 600 g (1.25lb/ 2 cups) waxy potatoes (e.g. Charlotte) peeled, thinly sliced*
- 1 clove garlic
- 300 ml (10floz ½ pint/ 1¼ cups) chicken stock (or vegetable)
- 150 g (5.5oz/ 1¾ cups) grated cheese Emmenthal, Gruyère or Beaufort*
- good pinch each nutmeg, salt, pepper
- 40 g (1½oz/ 2¾ tbsp butter unsalted
- 1 tablespoon fresh flat parsley finely chopped (optional)
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Instructions
- Preheat oven to 190°C/170°C fan/375°F/Gas 5.Wash the potatoes, pat dry and peel if you prefer. Slice them as thinly as you can, preferably using a slicer attachment of a food processor (if using a mandoline please use safety attachment and watch your fingers!) or with a good sharp knife.
- Heat the chicken (beef or vegetable) stock, adding the nutmeg, pepper and salt.
- Rub the baking dish with the clove of garlic and grease with some of the butter. Spread a uniformed layer of potatoes covering completely the bottom of the dish, then a fine layer of cheese. Continue layering like this until there's enough potato for the last layer. Pour over the hot stock, top with a final layer of cheese and dot with the remaining butter.
- Bake for about 45 minutes until golden and the stock has disappeared into the fondant potatoes. Sprinkle with fresh parsley.
Notes
- Delicious served directly at the table with roast meats or chicken. If entertaining, I make double quantities in 2 gratin dishes, as this can go down well!
- Potatoes: pick waxy and all-round potatoes such as Charlotte, Desiree, Yukon Gold or Yellow – although, basically any potato I’ve tried works well (even floury potatoes, although waxy is best as their extra starch thickens in the stock). As Charlotte have a thin skin, I keep them on but if you prefer, peel potatoes.
- Stock Tip: use good quality stock over a stock cube if possible. Frozen stock or bouillon (fond de volaille/veau) is easily available in many French frozen food stores/supermarket sections. To make your own, add water to an empty carcasse of roast chicken and heat until the flavours mingle.
- Cheese: Ideally use a fruity French Emmental or Beaufort cheeses from the Savoie for an authentic Gratin Savoyard, otherwise Comté from the Jura - the equivalent in Switzerland is Gruyère.
- fruity French Emmental or Beaufort cheeses from the Savoie for an authentic Gratin Savoyard, otherwise Comté from the Jura - the equivalent in Switzerland is Gruyère.
- Nutrition per 276g serving: 24g protein; 74g carbohydrates; 23g lipids; Glycemic Index: 19
Genuine Reviews
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Overall Rating
5.0
6 reviews
Excellent
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