Potatoes Savoyarde: A Classic Gratin

Potatoes gratin

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  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 1 casserole (2 servings)
Nutritional Guidelines (per serving)
403 Calories
13g Fat
56g Carbs
19g Protein
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Nutrition Facts
Servings: 1 casserole (2 servings)
Amount per serving
Calories 403
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 41mg 14%
Sodium 474mg 21%
Total Carbohydrate 56g 20%
Dietary Fiber 6g 21%
Protein 19g
Calcium 521mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potatoes Savoyarde is a classical French dish―a gratin, to be exact, which is any dish topped with cheese and/or buttered bread crumbs. This dish originated in Savoy, high in the French Alps, hence its name. It’s the perfect accompaniment for any meat or fowl prepared in almost any way. We've served it next to beef daube, smoked salmon, and veal saltimbocca. Whatever you serve it with, it's delicious; although, you might want to vary your herbs to more closely complement whichever main dish or other side dishes you choose.

Ingredients

  • 1 teaspoon butter (to grease the casserole dish)
  • 2 medium potatoes (Yukon gold, skin on and sliced 1/4-inch thick)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 large clove garlic (finely chopped)
  • 1 tablespoon fresh thyme
  • 1/2 cup Gruyere cheese (shredded, or Emmentaler cheese)
  • 1/4 cup chicken stock

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 375 F.

  3. Arrange 1/3 of the potatoes in the bottom of a small buttered casserole or soufflé dish (6- to 7-inches in diameter).

  4. Sprinkle with salt, pepper, 1/3 of the garlic, 1/3 of the thyme, and 1/3 of the cheese. Repeat for two more layers.

  5. Add chicken stock, slowly pouring in along the edge to avoid disturbing the layers.

  6. Cover snugly with aluminum foil, and bake for 25 minutes. Remove foil, and continue cooking for 20 minutes until browned.

Recipe Variations

  • If you use vegetable stock in place of chicken stock, this would serve nicely as a vegetarian main course but, because of the cheese, it’s not for vegans.
  • For carnivores, turn this into a main course by adding ham or bacon.