All Simple Vegetable Recipes

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

  • 2 lb (900 g) potatoes

  • 1 clove garlic, finely chopped

  • melted butter

  • 3/4 pt (400 ml) stock or water

  • 4 oz (110 g) Gruyere, Emmental or Parmesan cheese, grated

  • salt, pepper

  1. Rub the gratin dish with the garlic and butter liberally.

  2. Slice the potatoes very thinly, rinse and dry in a tea towel.

  3. Make layers of potato seasoned with garlic, salt and pepper. Cover with the water or stock and top with cheese.

  4. Bake for 50 minutes at 400F/200C/gas mark 6 then raise the heat for the last 10 minutes.

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