Potatoes Savoyard Food

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.

POTEE SAVOYARD

Steps:

• Bring a large pot of salted water to a boil. Immerse the bacon, pig foot, ham hock and pig neck and boil for about 1 hour. Wash all the cabbages, add a touch of vinegar, and then drain. Combine the peppercorns, juniper berries, cumin, bay leaves and cloves in a cheesecloth and tie string around the top to make a bouquet garni.
• After 1 hour of boiling the meats, add the bouquet garni, sausages, turnips, carrots, garlic and onions and cook for about 30 minutes.
• To serve, arrange the meats and vegetables on a platter and reserve the bouillon from the meats to dip bread in.

POTATOES SAVOYARD

Steps:

• Peel and slice potatoes, and cover with cold water until ready to use.
• In a lightly greased 6 to 8 cup baking dish, place two cups of potatoes on bottom, overlapping layers.
• Dot with half the butter; sprinkle with half the parsley, salt, Greek seasoning, pepper, and cheese.
• Place second layer of potatoes on top of first and repeat layer of butter, seasonings, and cheese.
• Pour boiling beef broth over the casserole.
• Bake uncovered in a preheated 400 degree Fahrenheit oven for 55 to 60 minutes, or until potatoes are fork tender, potato tops are browned, and broth is absorbed.

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

POTEE SAVOYARD

Steps:

• Heat a Dutch oven or other large, heavy-bottomed pot over medium-high. Swirl in oil. Add onion, cut-sides down, and sausages; cook, turning sausages a few times, until browned in places, 6 to 8 minutes. Transfer sausages (but not onion) to a plate.
• Season pork shoulder generously with salt and pepper; add to pot with ham hock and 3 quarts water. Bundle parsley, thyme, and bay leaf with twine and add to pot. Bring to a boil, skimming impurities from surface. Reduce heat to low; simmer, covered, until pork is tender, about 1 hour and 15 minutes. Transfer pork and ham to plate with sausages; discard herb bundle and onion. Skim impurities and excess fat from surface of broth.
• Add potatoes, carrots, celery, pumpkin, cabbage, leeks, and browned sausages to pot; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are just tender, 15 to 18 minutes.
• Meanwhile, shred pork and any meat on hock into bite-size pieces, discarding skin, bones, and excess fat. Return meat and any accumulated juices to pot; season to taste. Serve stew with parsley leaves and cheese toasts on the side.

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.

SAVORY SCALLOPED POTATOES

Steps:

• Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
• In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
• Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
• Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

FRENCH SAVOYARD TARTIFLETTE

Steps:

• Clean potatoes and cut them by half.
• Boil potatoes into salted water for about 30 minutes (They're ready when a knife enters easily). Then, you'll take them off water and let them chill.
• Meanwhile, peel and slice onions.
• Melt butter in a frying pan. Add sliced onions.
• When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often.
• Preheat oven to 460° F (240° C / Th 8).
• Peel and slice potatoes.
• Rinse and dry small chives. Chop them.
• In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.
• Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.
• Grate Reblochon's rind lightly with a knife. (Don't take it off! Just grate what's coming off easily).
• Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
• Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
• Serve immediately with green lettuce and vinaigrette.

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.