Gratin Savoyard Soup Recipes

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.

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.

MUSHROOM SOUP GRATINéE

Steps:

• Heat oil in a large sauté pan. Add minced mushrooms and sauté on low until they glisten with moisture, about 5 minutes. Remove 1/3 cup and set aside. Add onion and garlic to pan and cook, stirring, until the onion wilts. Add shiitakes and a dusting of salt, increase heat to medium and sauté, stirring, until mushrooms have softened, 5 minutes or so. Stir in stock and wine, bring to a simmer and cook 15 minutes.
• Place miso in a dish and dissolve in a few tablespoons of the cooking liquid, then stir back into the pan. Add pepper to taste, cloves and ginger. Simmer, partly covered, about 30 minutes. Check consistency, adding a little water if needed. Adjust salt and pepper. Soup can be finished and served at once, or set aside, then reheated and finished.
• To serve, heat broiler. Transfer soup to a 3-quart ovenproof dish or casserole. Toast bread. Spread reserved minced mushrooms on each slice and cover with cheese. Float slices on top of soup. Place dish under the broiler long enough to melt and lightly brown the cheese, then bring to the table and serve into bowls. Alternatively, the soup can be divided into individual oven-proof bowls, each topped with toast, mushrooms and cheese, and broiled.

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

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

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.