Savoyard Potato Gratin
A comforting French dish featuring creamy cheese and tender potatoes, perfect as a side or a vegetarian main dish.
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.
Notes
Use a mandoline slicer for perfectly even potato slices. 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.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 12gSodium: 400mgFiber: 3gSugar: 2g
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