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Potato Gratin Savoyard

Potato Gratin SavoyardPotato Gratin SavoyardPotato Gratin SavoyardPotato Gratin Savoyard

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).

Prep time: PT20M

Cook time: PT45M

Total time: PT65M

Rating

5 stars (3 reviews)

Keywords

au gratin potatoes, cheesy potatoes recipe, cheesy scalloped potatoes, Gratin Savoyard, Potato gratin, potato gratin without cream, scalloped potato recipe

Ingredients

Categories

Cuisine

Steps

  1. Preheat oven to 190°C/375°F (170°C/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.
  2. Heat the chicken (beef or vegetable) stock, adding the nutmeg, pepper and salt.
  3. 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.
  4. Bake for about 45 minutes until golden and the stock has disappeared into the fondant potatoes. Sprinkle with fresh parsley.If you find the topping browns too much towards the end (frankly we like it this way), just cover with aluminium foil.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 594 kcal

Reviews