Real Recipes From Real Home Cooks ®

gratin savoyard

(2 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

A more French take on scalloped potatoes from the Rhone-Alpes region. Originally Beaufort cheese was used, but it is difficult to find. Gruyere is a good substitute.

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For gratin savoyard

  • 2 1/4 lb
    waxy potatoes, peeled and thinly sliced
  • 1-2 clove
  • 3 Tbsp
    unsalted butter
  • 5 oz
    gruyere cheese, grated (about 1 1/4 cups)
  • 1/2 tsp
    ground nutmeg
  • 2/3 c
    beef or chicken broth
  • salt and pepper to taste

How To Make gratin savoyard

  • 1
    Preheat oven to 425ºF.
  • 2
    Crush garlic with the back of a spoon and rub it all over the inside of an oven-proof dish or casserole. Then grease generously with some of the butter. Place half of the potato slices in a layer on the bottom.
  • 3
    In a bowl, mix the cheese, nutmeg, salt and pepper. Sprinkle half of cheese mixture over potatoes. Dot 1/2 of the remaining butter on top of cheese.
  • 4
    Then add the rest of the potatoes, the rest of the cheese mix and the last of the butter. Pour the stock over all.
  • 5
    Slice the remaining garlic and sprinkle over the top. Bake for 30-40 minutes. Remove from oven and let stand for 5 minutes. Serve.