GRATIN SAVOYARD ( SCALLOPED POTATOES WITH MEAT STOCK AND CHEESE)
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
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 SAVOYARDE: A CLASSIC GRATIN
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
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
SWISS POTATO GRATIN
I have had this recipe in my files for a long time - originally given to me by a friend. Love the gruyere cheese in this dish. Cook time depends upon thickness of potatoes - 45 minutes minimum cook time. Originally from Allrecipes
Provided by Daily Inspiration S
Categories Side Casseroles
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Wash potatoes well. Slice potatoes thin and drop them into a pot of cold, salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.
- 2. Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
- 3. Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt and pepper and nutmeg.
- 4. Lightly butter a shallow, oval gratin dish measuring 9 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one-third of the cheese. Repeat, using all of the ingredients and ending with a potato layer.
- 5. Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly among them.
- 6. Bake on the center rack of a preheated 350 degree oven for 35-45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for 10 minutes before serving.
SAVOYARD POTATOES
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
SWISS POTATO GRATIN
Grated potatoes and creamy Swiss or Gruyere cheese make this side dish a satisfying alternative to mashed or baked potatoes. Connie Bryan of Linwood, Kansas submitted the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 290 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 683mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
POTATO AND SWISS CHARD GRATIN
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Provided by Elaine Louie
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams
GRATIN SAVOYARD
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love