Why make this recipe
Savoyard Potato Gratin is a comforting dish that combines the creamy richness of cheese with tender, thinly sliced potatoes. This classic French recipe brings warmth to any meal and can be prepared easily. It’s perfect as a side dish for meat or as the star of a vegetarian dinner. The delightful flavors of nutmeg and garlic elevate it, making it a favorite among family and friends.
How to make Savoyard Potato Gratin
Ingredients
- 600 g waxy potatoes (e.g. Charlotte), peeled and thinly sliced
- 1 clove garlic
- 300 ml chicken stock (or vegetable)
- 150 g grated cheese (Emmenthal, Gruyère or Beaufort)
- Good pinch of nutmeg
- Good pinch of salt
- Good pinch of pepper
- 40 g unsalted butter
- 1 tbsp fresh flat parsley (finely chopped, optional)
Directions
- Preheat your oven to 190°C/170°C fan/375°F/Gas 5.
- Wash the potatoes, pat them dry, and peel them if you prefer.
- Slice the potatoes as thinly as you can.
- Heat the chicken stock in a pot and add a good pinch of nutmeg, salt, and pepper.
- Rub a baking dish with the clove of garlic and grease it with some of the butter.
- Spread a layer of potatoes in the dish, then sprinkle a layer of cheese on top.
- Continue layering potatoes and cheese until you reach the top or run out of ingredients.
- Pour the hot stock over the layered potatoes and cheese.
- Add a final layer of cheese on top and dot it with the remaining butter.
- Bake for about 45 minutes, or until the top is golden and the stock has soaked into the potatoes.
- Once done, sprinkle with fresh parsley before serving.
How to serve Savoyard Potato Gratin
Serve the Savoyard Potato Gratin hot from the oven. It’s a great side dish alongside roasted meats, grilled vegetables, or a fresh salad. You can also have it as a main dish on its own, paired with crusty bread to soak up the creamy goodness.
How to store Savoyard Potato Gratin
If you have leftovers, allow the gratin to cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. To reheat, place it back in the oven at 180°C/350°F until warmed through.
Tips to make Savoyard Potato Gratin
- Use a mandoline slicer for perfectly even potato slices, ensuring they cook evenly.
- Feel free to mix different cheeses to suit your taste.
- For an extra layer of flavor, try adding cooked bacon or ham between the layers.
- If you like a crispy top, increase the oven temperature in the last few minutes of baking.
Variation
You can add vegetables like spinach or leeks for a twist on the traditional gratin. For a lighter version, consider using a mix of potatoes and cauliflower.
FAQs
Can I make Savoyard Potato Gratin in advance?
Yes, you can prepare it a day ahead. Just cover it with foil and keep it in the fridge. Bake it the next day until heated through.
What type of cheese works best?
Waxy potatoes pair well with cheeses like Emmenthal, Gruyère, or Beaufort. Choose based on your taste preference.
Can I use dairy-free cheese?
Absolutely! You can substitute regular cheese with a dairy-free cheese for a vegan option. Just ensure it’s suitable for melting.
Savoyard Potato Gratin
Ingredients
Main ingredients
- 600 g waxy potatoes (e.g. Charlotte), peeled and thinly sliced
- 1 clove garlic For rubbing the baking dish
- 300 ml chicken stock (or vegetable)
- 150 g grated cheese (Emmenthal, Gruyère or Beaufort)
- 1 pinch nutmeg Good pinch for flavor
- 1 pinch salt Good pinch for seasoning
- 1 pinch pepper Good pinch for seasoning
- 40 g unsalted butter For greasing and dotting on top
- 1 tbsp fresh flat parsley (finely chopped, optional) For garnish
Instructions
Preparation
- Preheat your oven to 190°C/170°C fan/375°F/Gas 5.
- Wash the potatoes, pat them dry, and peel them if you prefer.
- Slice the potatoes as thinly as you can.
- Heat the chicken stock in a pot and add a good pinch of nutmeg, salt, and pepper.
Assembly
- Rub a baking dish with the clove of garlic and grease it with some of the butter.
- Spread a layer of potatoes in the dish, then sprinkle a layer of cheese on top.
- Continue layering potatoes and cheese until you reach the top or run out of ingredients.
- Pour the hot stock over the layered potatoes and cheese.
- Add a final layer of cheese on top and dot it with the remaining butter.
Cooking
- Bake for about 45 minutes, or until the top is golden and the stock has soaked into the potatoes.
- Once done, sprinkle with fresh parsley before serving.