Gratin Savoyard

Carolyn Haas


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.


★★★★★ 1 vote

15 Min
40 Min


  • 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.

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About Gratin Savoyard

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