Gratin Savoyard Food

GRATIN SAVOYARD

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

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)

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.

POTATOES AU'GRATIN - GRATIN SAVOYARD

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.

SAVOYARD POTATOES

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

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.

ULTIMATE GRATIN DAUPHINOIS

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.