Gratin Savoyard ( Scalloped Potatoes with Meat Stock and Cheese)

"This is the ultimate in meat-and-potatoes comfort food. Don't even look at the nutritional information if you're dieting! While I didn't have the source written down, I'm pretty sure that this comes straight from Julia. Nobody could combine potatoes, cheese, and butter like her. ;)"
 
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Ready In:
1hr 20mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 425-degrees.
  • Slice potatoes 1/8-inch thick.
  • Place in basin of cold water, and drain when ready to use.
  • Rub the baking dish (10X2) with the cut garlic.
  • Smear the inside of the dish with 1 Tablespoon of the butter.
  • Drain the potatoes and dry them in a towel.
  • Spread half of them in the bottom of the dish.
  • Divide over them half the salt, pepper, cheese and butter.
  • Arrange the remaining potatoes over the first layer and season them.
  • Spread on the rest of the cheese and divide the butter over it.
  • Pour on the boiling stock, and set in upper third of preheated oven.
  • Bake for 40 minutes, or until potatoes are tender, stock has been absorbed, and top is nicely browned.
  • Let sit at least 5-10 minutes before serving, as stock will still absorb slightly, and dish will thicken.
  • Goes very well with roast beef, pork, lamb, steaks or chops.

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Reviews

  1. Wonderful, just absolutely wonderful! This was so good that there is nothing left for tomorrow's lunch! I have made, and enjoyed, a lot of different versions of gratin but never the one with stock. I think I like this one the best of all. Absolutely! And it is Julia. A variation on Gratin Dauphinois, stock rather than milk. Thank you so much for this. It's a keeper.
     
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