Gratin savoyard
Potato and cheese gratin
Gratin savoyard: Savoie potatoes baked in stock (not cream) with Beaufort cheese
Gratin savoyard is the mountain cousin of gratin dauphinois, cooked in the ski villages and farmhouses of Savoie through the long winter, and served alongside roast meats or with a green salad and cured ham for those who eat it. Instead of cream, the thin potato slices are layered with Beaufort cheese and baked in vegetable stock, so the top turns crisp and the inside soft and savoury. Beaufort is made with raw milk and animal rennet, so use a pasteurised or vegetarian hard cheese for anyone pregnant, very young or with a weakened immune system. The common mistake is rinsing the sliced potatoes, which washes away the starch that thickens the stock. Chef's tip: slice the potatoes 3 mm thick on a mandoline so every layer cooks at the same speed.
- Total time
- 95 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ⅝ lb waxy or all-purpose potatoespeeled
- 1 clove garlichalved
- 1 oz butter
- 1 tsp salt
- ½ tsp black pepper
- 1 pinch ground nutmeg
- 2 cups hot vegetable stock
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 2: Slice the 2 ⅝ lb waxy or all-purpose potatoes 3 mm thick and do not rinse them. Layer them in the dish, scattering 1 tsp salt, ½ tsp black pepper, 1 pinch ground nutmeg and two-thirds of the 3 ½ oz grated Beaufort or vegetarian hard cheese between the layers.
10 minStep 3: Pour over the hot 2 cups hot vegetable stock; it should come just below the top layer. Scatter with the rest of the 1 ¾ oz grated Beaufort or vegetarian hard cheese and dot with the rest of the ¾ oz butter.
2 minStep 4: Bake for 70–80 minutes, until the potatoes are completely tender when pierced with a knife, most of the stock has been absorbed and the top is crisp and deep golden. Rest 10 minutes before serving.
75 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 11 g
- Carbs
- 33 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gratin savoyard take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy or all-purpose potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
BourrideFish stew with garlic sauce
Bourride is the fish stew of Sète and the Provençal coast, a quieter, creamier cousin of bouillabaisse eaten for Friday lunch and summer dinners by the sea. Firm white fish poaches in a broth of fennel, leek, orange peel and thyme, then the broth is thickened with a rich garlic aïoli until it turns silky and pale gold. It is high in protein and suitable as part of a balanced diet; skip the traditional bread or keep it to one thin slice, and serve with steamed greens. About 400 kcal and 8 g carbohydrate per portion. The usual mistake is letting the broth boil after the aïoli goes in, which splits it like scrambled egg. Chef's tip: use pasteurised egg yolks, and stir the broth over a low heat until it coats a spoon and reaches about 72 °C.
Perfect for:Winter warmers