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Gratin savoyard (Potato gratin with cheese) recipe


  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

Unlike the classic French potato gratin Gratin dauphinois, Gratin savoyard is made with cheese.

2 people made this

IngredientsServes: 4

  • 1 knob butter
  • 1 garlic clove, cut in half
  • 1.5kg potatoes, peeled and sliced into thin rounds
  • 50g Gruyère cheese, grated
  • ground black pepper
  • 500ml whole milk
  • 1 pinch ground nutmeg

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat the oven to 200 C / Gas 6. Rub a gratin dish with butter, then rub with the cut sides of the garlic clove.
  2. Arrange a layer of potatoes in the bottom of the gratin dish, then sprinkle with a small amount of grated gruyère cheese. Sprinkle with black pepper. Continue to layer the remaining potatoes, grated cheese and black pepper, reserving a little grated cheese for the very top.
  3. Pour the milk over the top layer of the potatoes, then sprinkle on the rest if the cheese. Sprinkle with the nutmeg.
  4. Bake in the preheated oven until the surface is deeply golden and the potatoes are very tender when pierced with a knife, about 1 hour. Cover with aluminium foil if the gratin is browning too quickly.

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Potato Gratin Savoyard

As I snapped a quick film of this Potato Gratin Savoyard coming out of the oven on my daily disappearing Instagram stories, my friend Linda asked if I’d post the recipe. “Of course!” I said, then promised myself to make it again to produce photos. I made it again, then again and each time failed miserably to take a decent shot of it. Late nights, winter lighting, and an impatient family who can smell a gratin in the oven like crunchy cheese predators are all top reasons for quick snaps. Then took cold feet to post this on the site. But here it is – voilà! You shall just have to imagine the most sumptuous mouth-watering gratin photos. At least the recipe is what matters! Although it looks like a winter dish, this is great served at any time of year with roast meats – I love serving this with a roasted chicken from the local market.

According to my Larousse Gastronomique (French culinary dictionary), a gratin is a family dish, brought to the table directly from the oven. While it’s still bubbling hot and set down ready to serve, all eyes in our household are on the top crusty layer of cheese. Heaven forbid if I miss out one rightful spoonful of the topping for one person. It never fails to surprise me at the end, just how much Antoine and the girls are always willing to fight over who gets to scrape up the last pieces of crunchy remnants that stick to the dish. I mean, are my portions that small?

Over the years, I have been making this family favourite gratin, inspired by my now tattered and loved-to-bits French table recipe book by the Scotto sisters (edited by Gilles Pudlowski): France The Beautiful Cookbook. Not to be confused by the rich, double-creamed Gratin Dauphinois, THIS GRATIN has NO CREAM or MILK in it.
Update (Nov 2018) If you prefer the double creamy version, then here is my version of a Gratin Dauphinois, either without cheese or with cheese – help yourself!

Meanwhile, that’s why we love this gratin so much: it’s quite simply layers of extra thinly-sliced potato, interspersed lightly with grated cheese and before whacking it in the oven, chicken stock is quickly poured over it so that while baking, the gratin cooks itself in the juices without having any problems of curdling cream or, indeed, worrying about our arteries! A lovely tip from Raymond Blanc is to rub the gratin dish first with a garlic clove, but instead I top the potato layers with finely sliced onions (here I used 2 small red onions) that have also been sliced after the potatoes in a food processor using the slicer attachment, so all quick to make.


Julia Child's Potato Gratin Savoyard

This Julia Child’s Potato Gratin Savoyard is the ultimate scalloped potatoes recipe. It’s from her volume 1 cookbook Mastering the Art of French Cooking, and is a variation on her amazing Gratin Dauphinois recipe, another one of my favorite that I make every Christmas. Gratin Dauphinois is basically layers of scalloped potato, cream and swiss cheese with a delicious crunchy golden cheese crust. For this recipe, the cream is replaced by beef broth making it a lot lighter but just as irresistible. It’s comfort food at its best, as comforting as a warm sweater on a cold day! And a great make-ahead side dish for a crowd, something to think about with the upcoming Holiday season.

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Best Potatoes for a French Gratin Dauphinois?

First and foremost, choose a waxy potato variety such as Charlotte, Jersey Royal or Belle de Fontenay, as they keep their shape and have just enough starch to thicken up the creamy sauce as it bakes in the oven.

The process is very easy. Slice the potatoes and coat them in hot milk and cream, nutmeg and seasoning, throw into a greased baking dish and bake. I often make this in advance earlier in the day if making for dinner guests – it takes the stress out of the meal preparation when you can reheat in about 15-20 minutes!


POTATO GRATIN – GRATIN SAVOYARD

This delicious gratin will melt in your mouth! If you have guests, make sure you make enough of it! This regional recipe is called gratin Savoyard because it contains cheese! You can find many different recipes but this one is truly amazing! Enjoy this traditional French dish with your favorite meat!

Preparation: 30 min. baking time: 1 hour

2 ½ lbs of gold potatoes

2 ½ cups heavy cream

5 ¼ shredded Swiss cheese

Salt and pepper

1 big pinch of nutmeg

1 garlic clove

1 tsp butter

Peel the potatoes and slice them thin (using a mandoline or a food processor). Put them in a big bowl and cover with cold water. Let stand 10 minutes. Strain the potatoes and pat dry with paper towel.

In a medium bowl, combine the heavy cream with ¾ of the shredded cheese. Season the preparation with salt, pepper and nutmeg.

Preheat the oven to 350 F.

Rub a baking dish with the garlic clove. Butter the dish. Layer 1/3 of the potatoes in the bottom of the dish and cover with some cream and cheese. Repeat this operation twice. Spread the rest of the cheese on top of the preparation.

Bake for an hour or until the potatoes are melting and the cheese turns golden brown. You can cover the gratin with aluminum foil if browning too fast.


5 of the Most Divine Potato Recipes in Existence

Crispy, creamy potato croquettes are traditionally a handy way to repurpose leftover mashed potatoes. Yet they're so delicious, we'd happily make a batch of mashed potatoes just so we could scoop them into balls, roll them in bread crumbs and fry them. The surprise ingredient in this recipe, from Jacqueline Dodd's new book, The Craft Beer Bites Cookbook, is a half-cup of citrusy IPA its carbonation adds body and lightness.

This two-step method for perfectly cooked bite-size potato cubes is a revelation. It's from Christina Lane's new book, Comfort and Joy: Cooking for Two, and has you microwave whole, russet baking potatoes, wrapped in paper towels, for a few minutes until they're mostly done. Then, you carefully dice them and cook them in oil and butter on the stovetop. They'll be golden-brown on the outside and fluffy inside, making a fantastic accompaniment at breakfast, brunch or any meal, really.

Potato gratin is a classic French dish wherein thinly sliced spuds, soaked in a heady mixture of milk, cream and cheese, are baked until they're bubbling. It isn't hard to make this ultimate comfort-food dish, but this recipe from The Essence of French Cooking, by Michel Roux, explains how to get the dish perfect every time. First, use Comté, Gruyére or Emmentaler cheese each melts like a dream and has a slightly sweet note. Second, include a fresh grating of nutmeg to give the dish a warm, fragrant taste. Finally: Rub the inside of the baking dish with a cut garlic clove before you pile the potatoes in to give everything a subtle kick.


Potatoes Au Gratin for Two

Ingredients

  • 1 tbsp butter
  • 2 russet potatoes
  • 1/2 cup Parmesan cheese shredded
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup whole milk
  • 1 cup shredded montery jack cheese

Instructions

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I love learning how to create things from scratch, so I know what ingredients go into everything from homemade face scrubs to clean eating recipes. I enjoy sharing my favorite recipes with other families so they can have a healthier home, too!

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Mastering the Art of French Cooking | Julia Child

Recipe 169

- Gratin Savoyard [Scalloped Potatoes with Meat Stock and Cheese], p. 524

You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.

You can watch me make this recipe for the first time on my YouTube channel here.

Looking for another Julia Child recipe? Check out my Recipe Checklist here to see if I've made it!

This is a Julia Child scalloped potato recipe so we all know how this is going to turn out. AMAZING. Have you ever made anything with potatoes, garlic, butter, and cheese, and it not turn out good?? I didn't think so. This recipe is a variation of Gratin Dauphinois [Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic]. There's a small bit in the description before these recipes that really bothers me. Julia says that though some may violently disagree, you may omit the cheese. WHAT?! That's crazy talk. I, for one, definitely violently disagree. I couldn't imagine omitting the cheese out of a scalloped potato recipe. Well, actually, I couldn't imagine omitting the cheese out of any recipe.. Add more cheese if anything.

There's not many recipes where my husband and I both give the recipe a 10. We are pretty tough judges so this is a true rarity. So don't walk- run to the kitchen to make this! Julia suggest you serve these potatoes with roast or broiled chicken, turkey, or veal. For us, these potatoes were our meal. A very unhealthy, but absolutely delicious meal.

Step 1 involves peeling the potatoes, slicing them 1/8 inch thick, and placing them in a basin of cold water until ready to use.

Now my favorite part- rubbing cut garlic in the baking dish. The first time I did this I really didn't think the garlic flavor would come through, but I was wrong (again). I've been on a cast iron kick here lately so that's what I used. I used the lid of the cast iron which is perfect since Julia says to use a dish about 2 inches deep.

Next, it's just a layering game. Half of the drained potatoes on the bottom then half of the salt, pepper, cheese, and butter. Repeat with the remaining ingredients. There's only two differences between this recipe and the gratin dauphinois recipe. First, this one then has boiling stock poured over it instead of milk. And because you are using a less creamy substances, two more tablespoons of butter are added.

The dish is set over heat until simmering and placed into the oven until the liquid has absorbed and the top is nicely browned.

You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking

Check out my Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

March 22, 2021 by Laura Bullock

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My name is Laura. I am a home cook, science junkie, Julia Child fan, daydreamer, beach lover, and major foodie. My goal is to document myself learning to cook, inspire you to cook, and share some great recipes with you along the way. I'm so glad you are here. Bon appétit! learn more →


Baking Tip: Choosing a Baking Dish for Your Au Gratin Potatoes

We baked these casseroles in three different types of dishes: Dark metal, clear glass, and opaque decorative glass. The type of baking dishes affects baking times. A dark metal dish bakes the fastest. A clear glass or off-colored baking dish is next. A light-colored, opaque glass dish is the slowest.

Baking times seemed to vary about ten minutes from one type of pan to the next.

As important as baking dishes are, the thickness of the casserole has even more impact. A shallow casserole bakes much faster than one that fills the whole pan.


Olivia’s Tips

  • To get the potatoes thin enough, I recommend using a mandoline or food processor. Slicing by hand will likely produce potatoes that are too thick and you risk undercooking them.
  • Placing the sliced potatoes in the warm cream prevents them from getting brown while also jump starting their cooking, so they will need less time in the oven! It will also add some starch to the milk mixture, which will prevent it from curdling when baked.