GRATIN SAVOYARD
The difference between a Dauphinois and a
Savoyard is that a Savoyard is cooked in stock as opposed to cream. It
is normally topped with cheese too.
Serves 4-6
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2 lb (900 g) potatoes
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1 clove garlic, finely chopped
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melted butter
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3/4 pt (400 ml) stock or water
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4 oz (110 g) Gruyere, Emmental or
Parmesan cheese, grated
-
salt, pepper
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Rub the gratin dish with the garlic and
butter liberally.
-
Slice the potatoes very thinly, rinse and
dry in a tea towel.
-
Make layers of potato seasoned with
garlic, salt and pepper. Cover with the water or stock and top with
cheese.
-
Bake for 50 minutes at 400F/200C/gas mark
6 then raise the heat for the last 10 minutes.
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