Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gratin Savoyard ( Scalloped Potatoes with Meat Stock and Cheese) Recipe
    Lost? Site Map

    Gratin Savoyard ( Scalloped Potatoes with Meat Stock and Cheese)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    s'kat's Note:

    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. ;)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 425-degrees.
    2. 2
      Slice potatoes 1/8-inch thick.
    3. 3
      Place in basin of cold water, and drain when ready to use.
    4. 4
      Rub the baking dish (10X2) with the cut garlic.
    5. 5
      Smear the inside of the dish with 1 Tablespoon of the butter.
    6. 6
      Drain the potatoes and dry them in a towel.
    7. 7
      Spread half of them in the bottom of the dish.
    8. 8
      Divide over them half the salt, pepper, cheese and butter.
    9. 9
      Arrange the remaining potatoes over the first layer and season them.
    10. 10
      Spread on the rest of the cheese and divide the butter over it.
    11. 11
      Pour on the boiling stock, and set in upper third of preheated oven.
    12. 12
      Bake for 40 minutes, or until potatoes are tender, stock has been absorbed, and top is nicely browned.
    13. 13
      Let sit at least 5-10 minutes before serving, as stock will still absorb slightly, and dish will thicken.
    14. 14
      Goes very well with roast beef, pork, lamb, steaks or chops.

    Ratings & Reviews:

    • on October 31, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gratin Savoyard ( Scalloped Potatoes with Meat Stock and Cheese)

    Serving Size: 1 (151 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 303.9
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 10.5 g
    Cholesterol 47.0 mg
    Sodium 484.1 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 2.7 g
    Sugars 1.5 g
    Protein 8.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes