Potatoes Savoyarde: A Classic Gratin

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Ratings (5)
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
403 Calories
13g Fat
56g Carbs
19g Protein
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Nutrition Facts
Servings: 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. I've served it next to Beef Daube, Smoked Salmon, and Chicken Saltimbocca. Whatever you serve it with, it's delicious, although you might want to vary the herb to more closely complement the main dish or other side dishes.

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.

Ingredients

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

Steps to Make It

  1. Heat oven to 375°F.

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

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

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

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