Gratin Savoyard Food

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GRATIN SAVOYARD



Gratin Savoyard image

A more French take on scalloped potatoes from the Rhone-Alpes region. Originally Beaufort cheese was used, but it is difficult to find. Gruyere is a good substitute.

Provided by Carolyn Haas

Categories     Potatoes

Time 55m

Number Of Ingredients 7

2 1/4 lb waxy potatoes, peeled and thinly sliced
1-2 clove garlic
3 Tbsp unsalted butter
5 oz gruyere cheese, grated (about 1 1/4 cups)
1/2 tsp ground nutmeg
2/3 c beef or chicken broth
salt and pepper to taste

Steps:

  • 1. Preheat oven to 425ºF.
  • 2. Crush garlic with the back of a spoon and rub it all over the inside of an oven-proof dish or casserole. Then grease generously with some of the butter. Place half of the potato slices in a layer on the bottom.
  • 3. In a bowl, mix the cheese, nutmeg, salt and pepper. Sprinkle half of cheese mixture over potatoes. Dot 1/2 of the remaining butter on top of cheese.
  • 4. Then add the rest of the potatoes, the rest of the cheese mix and the last of the butter. Pour the stock over all.
  • 5. Slice the remaining garlic and sprinkle over the top. Bake for 30-40 minutes. Remove from oven and let stand for 5 minutes. Serve.

GRATIN DAUPHINOIS



Gratin Dauphinois image

Provided by Food Network

Number Of Ingredients 7

1 quart milk
3 large garlic cloves, smashed
Freshly grated nutmeg
8 medium potatoes (wet, waxy, non-starchy)
Unsalted butter
1 1/2 cups grated Gruyere cheese
1 1/2 pints heavy cream

Steps:

  • Place the milk and the garlic in a large heavy saucepan. Season with salt, pepper and a little nutmeg. Bring to boil, and simmer for 15 minutes. Pre-heat oven to 450 degrees.
  • Peel the potatoes and slice thinly on a mandoline or plastic vegetable slicer. Place potato slices in hot simmering milk and cook very gently for 10 minutes or so, or just until the potatoes begin to soften.
  • Immediately drain the potatoes in a colander (reserve milk for another use, if desired). Butter an oval gratin dish that measures about 12" long and 10" wide (at the widest spot). Place half the potato slices in the dish, neatly arranged, making sure to sprinkle every single layer of potatoes with a little salt, pepper and nutmeg. When half the potatoes are placed, cover with half of the grated cheese, evenly spread out. Place the second half of the potato slices in the gratin dish, again seasoning with salt, pepper and nutmeg. Top with the remaining half of the cheese, evenly spread out. Pour the cream over and around the potatoes.
  • Cover the gratin loosely (with a lid or with aluminum foil). Place in the oven, and cook for about 45 minutes, or until the cream has cooked away. Remove the lid and place the gratin briefly under the broiler until brown and bubbly. Serve immediately.

GRATIN SAVOYARD ( SCALLOPED POTATOES WITH MEAT STOCK AND CHEESE)



Gratin Savoyard ( Scalloped Potatoes with Meat Stock and Cheese) image

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. ;)

Provided by skat5762

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs boiling potatoes (6-7 cups when sliced)
1 clove unpeeled garlic
6 tablespoons unsalted butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup grated swiss cheese (4-ounces)
1 cup brown stock or 1 cup beef stock, boiling

Steps:

  • 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.

Nutrition Facts : Calories 303.9, Fat 16.7, SaturatedFat 10.6, Cholesterol 47.1, Sodium 484.2, Carbohydrate 31.6, Fiber 2.8, Sugar 1.6, Protein 8

POTATOES AU'GRATIN - GRATIN SAVOYARD



Potatoes Au'gratin - Gratin Savoyard image

This is my absolute favorite recipe and I have been cooking it for years. In that time, I've perfected the stock amount and reduced the cooking time. Here is my masterpiece! This will serve 4 as a side dish, great with steak or chicken.

Provided by stephee24

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 large russet potatoes
1 tablespoon butter
3 -4 garlic cloves
2 cups of grated monterey jack cheese (3/4 of a small brick)
14 -21 ounces beef broth (about 1-1.5 cans)
salt and pepper

Steps:

  • Peel garlic cloves. Slice them in half and rub the freshly sliced sides onto a pie plate to leave a garlic flavor. Butter the pie plate.
  • Peel and slice the potatoes very thin (1/8" thick or less) with a food processor or a careful hand.
  • Boil the beef broth with the leftover garlic cloves.
  • Layer half of the potatoes in the bottom of the pie plate. Top with half of the cheese. Liberally salt and pepper. Repeat this process for a second layer. (Don't overflow the pie plate, use as much as you can so that it fits properly with some room at the top for the broth to boil).
  • Remove the garlic cloves and pour most of the boiling broth over the potatoes and cheese. The broth should come almost to the top of the potatoes. Save leftover broth to add near the end.
  • Microwave the potatoes on high until they are done. You should be able to sink a fork into the slices with ease. This usually takes 8 minutes (but up to 15 for larger slices or more potatoes).
  • Place the dish in a 350 degree oven for about ½ hour to brown. Pour in remaining broth if desired.

Nutrition Facts : Calories 399.6, Fat 21.2, SaturatedFat 12.7, Cholesterol 58.9, Sodium 1103.7, Carbohydrate 33.4, Fiber 4.1, Sugar 1.8, Protein 20.3

SAVOYARD POTATOES



Savoyard Potatoes image

A lighter version of gratin potatoes (without milk and cream)

Provided by johnfrw

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Thinly slice the onions and garlic.
  • Heat oil in a small skillet over medium-high heat. Add onions and garlic and saute until tender and just starting to brown. Remove from heat and set aside.
  • Slice the potatoes very thinly or use a mandolin.
  • In a glass baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes, spread half of the sauteed onions over the potatoes and lay half of the cheese on the onions. Repeat once. Top with remaining 1/3 of the potatoes. Sprinkle the nutmeg over the top. Pour the stock over all, sprinkle with Parmesan. cover with foil and bake at 425F (215C) for 30 minutes. Reduce heat to 400F (200C) and continue baking another 30 minutes. Remove foil for last 15 minutes of baking. Remove from oven, let rest 5 minutes, then serve.
  • Cover with foil and bake at 425F (215C) for 30 minutes. Reduce heat to 400F (200C) and continue baking another 30 minutes. Remove foil for last 15 minutes of baking. Remove from oven, let rest 5 minutes, then serve.
  • original recipe at easygourmetdinners

POTATOES SAVOYARDE: A CLASSIC GRATIN



Potatoes Savoyarde: A Classic Gratin image

Potatoes Savoyarde is a classic French dish that is extremely versatile. This a gratin is perfect with any meat prepared almost any way.

Provided by Kevin D. Weeks.

Categories     Side Dish

Time 1h

Yield 2

Number Of Ingredients 8

1 teaspoon unsalted butter, for greasing
2 medium Yukon gold potatoes , unpeeled, sliced 1/8-inch thick
Salt, to taste
Freshly ground black pepper, to taste
1 large clove garlic, finely chopped
1 tablespoon fresh thyme
1/2 cup shredded Gruyere cheese, or Emmentaler cheese
1/4 cup hot beef stock, or chicken stock

Steps:

  • Gather the ingredients. Preheat the oven to 375 F and butter a casserole or soufflé dish that is 6 to 7 inches in diameter.
  • Arrange 1/3 of the potatoes in the bottom of the dish.
  • Sprinkle with the salt, pepper, 1/3 of the garlic, 1/3 of the thyme, and 1/3 of the cheese. Repeat the process for two more layers.
  • Add the hot beef or chicken stock, slowly pouring in along the edge of the baking dish to avoid disturbing the layers.
  • Cover snugly with aluminum foil and bake for 25 minutes. Remove the foil and continue cooking for 20 minutes until browned.
  • Serve hot and enjoy.

Nutrition Facts : Calories 303 kcal, Carbohydrate 38 g, Cholesterol 36 mg, Fiber 4 g, Protein 14 g, SaturatedFat 7 g, Sodium 570 mg, Sugar 2 g, Fat 11 g, ServingSize 1 casserole (2 servings), UnsaturatedFat 0 g

ULTIMATE GRATIN DAUPHINOIS



Ultimate Gratin Dauphinois image

An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois

Provided by Angela Nilsen

Categories     Buffet, Dinner, Side dish, Supper

Time 1h30m

Number Of Ingredients 8

1kg Desirée potatoes
300ml full fat milk
284ml carton double cream
1 garlic clove, peeled and halved
2 sprigs of fresh thyme plus extra for sprinkling
1 shallot, roughly chopped (optional)
pinch of freshly grated nutmeg
25g parmesan (or vegetarian alternative), freshly grated

Steps:

  • Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
  • Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
  • Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
  • Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

Nutrition Facts : Calories 384 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium

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