Best Potatoes Savoyarde Recipes

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

Time 55m

Number Of Ingredients 7

Ingredients

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.

SAVORY GRILLED POTATOES

Savory Grilled Potatoes image

These potato packets are so easy to prepare ahead of time, then pack in the cooler for camping trips or picnics and toss on the grill when needed. The mayonnaise, seasonings and cheese really coat the potatoes and turn them into something special. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
1/4 to 1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 medium baking potatoes, cut into 1/4-inch slices
1 small onion, sliced and separated into rings
2 tablespoons butter

Steps:

In a large bowl, combine the first 7 ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes.

Nutrition Facts : Calories 497 calories, Fat 34g fat (11g saturated fat), Cholesterol 43mg cholesterol, Sodium 622mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.

POTEE SAVOYARD

Potee Savoyard image

Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular in Haute Savoie, and simmers together pork shoulder, ham hocks, and sausages with butternut squash, leeks, and potatoes. Pair it with cheesy toasts and a sip of crisp dry cider for a deliciously French meal.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 2h30m

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, halved lengthwise (root end and skin left intact)
6 pork sausages, preferably fennel or sweet Italian (1 1/4 pounds)
2 slices bone-in pork shoulder, fat cap intact (1 pound); or 1 pound boneless pork shoulder (do not trim excess fat), cut into large pieces
Kosher salt and freshly ground pepper
1 large, meaty smoked ham hock (or 2 smaller hocks)
6 parsley sprigs, plus more leaves for serving (optional)
4 thyme sprigs
1 bay leaf
1 pound small golden potatoes (golf-ball size), peeled
4 carrots (8 ounces), peeled and diagonally cut into 2-inch pieces (1 1/2 cups)
3 celery stalks (6 ounces), strings removed, diagonally cut into 2-inch pieces (1 1/2 cups)
12 ounces pumpkin or butternut squash, peeled and cut into 1 1/2-inch pieces (1 1/2 cups)
1/2 small head Savoy cabbage (12 ounces), core removed, quartered lengthwise
2 leeks, white and pale-green parts only, cut into 3/4-inch rings, thoroughly washed and drained (1 1/4 cups)
Alpine Cheese Toasts, for serving

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.

POTATOES SAVOYARD

Potatoes Savoyard image

I was tired of baked, mashed, au gratin, and potatoes with onions so tried this. The beef broth gives it a wonderful flavor. Try it with different cheeses depending on what you have on hand!

Provided by Candy C

Categories Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups raw potatoes, peeled and thinly sliced
2 tablespoons butter
3 tablespoons fresh parsley, chopped
1 teaspoon salt
1 teaspoon all purpose Greek seasoning (or to taste)
cracked black pepper
2 cups swiss cheese, grated
1 1/4 cups boiling beef broth

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

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

Ingredients

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