Gratin Savoyard ( Scalloped Potatoes with Meat Stock and Cheese)

Recipe by skat5762
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READY IN: 1hr 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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