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
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
SAVOY-STYLE SWISS POTATOES (GRATIN SAVOYARD)
Make and share this Savoy-Style Swiss Potatoes (Gratin Savoyard) recipe from Food.com.
Provided by ElaineAnn
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rub a shallow 2-quart baking dish liberally with cut clove of garlic, then generously grease with about 1/2 tablespoon of the butter.
- In a bowl, combine the lemon juice and water. Peel the potatoes, if desired, and cut into very thin slices; place in the lemon water until all are sliced.
- Drain potatoes well and arrange about 1/4 of the slices in an even layer in the prepared dish; sprinkle lightly with salt and pepper, then top with about 1/4 of the onions and of the cheese. Repeat layers, ending with cheese.
- Heat beef broth, then slowly pour over and around the potatoes. Dot top with remaining 2 tablespoons butter.
- Bake, uncovered, in a 350° oven for 1 1/2 hours or until potatoes are tender when pierced.
Nutrition Facts : Calories 299, Fat 15.1, SaturatedFat 9.6, Cholesterol 45.8, Sodium 372.2, Carbohydrate 28.3, Fiber 3.5, Sugar 2.1, Protein 13.6
POTATOES SAVOYARD
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
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
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
More about "potato gratin savoyard recipes"
THE 13 BEST GRATIN RECIPES - THE SPRUCE EATS
From thespruceeats.com
POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
From recipetineats.com
CLASSIC POTATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
AUTHENTIC POTATO GRATIN SAVOYARD {FRENCH SCALLOPED POTATOES …
From homemaderecipesfromscratch.com
Ratings 5Total Time 1 hrCategory Main Dish
GRATIN SAVOYARD SCALLOPED POTATOES WITH MEAT STOCK AND CHEESE …
From webetutorial.com
GRATIN - WIKIPEDIA
From en.wikipedia.org
GRATIN SAVOYARD – BRUNO ALBOUZE - YOUTUBE
From youtube.com
POTATO AND CHEESE BAKE GRATIN SAVOYARDE RECIPE - COOKEATSHARE
From cookeatshare.com
POTATOES AU GRATIN RECIPE WITH SAUSAGE - WHITE ON RICE COUPLE
From whiteonricecouple.com
POTATO AND MUSHROOM GRATIN SAVOYARD RECIPE - IFOOD.TV
From ifood.tv
POTATOES AU GRATIN GRUYERE - COOK WHAT YOU LOVE
From cookwhatyoulove.com
CREAMY POTATOES SAVOYARD, THYME FOR COOKING POTATOES.
From thymeforcooking.com
POTATO GRATIN SAVOYARD - MAD ABOUT MACARONS
From madaboutmacarons.com
POTATO GRATIN (GRATIN SAVOYARD) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POTATOES SAVOYARDE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
JULIA CHILD’S POTATO GRATIN SAVOYARD - CRYSTAL JOHNSON
From crystaljohnsonenjoy.com
POTATO GRATIN SAVOYARD RECIPE - OPRAH.COM
From oprah.com
GRATIN SAVOYARD - THE RECIPE CIRCUS
From recipecircus.com
CREAMY POTATOES SAVOYARD, PERFECT WITH ROASTED MEATS.
From thymeforcookingkitchen.com
GRATIN SAVOYARD POTATOES - RECIPE | COOKS.COM
From cooks.com
JULIA CHILD'S POTATO GRATIN SAVOYARD - VALERIE'S KEEPERS | RECIPE ...
From pinterest.ca
ADAM LIAW'S GRATIN SAVOYARD WITH SAUSAGES | THE COOK UP | SBS …
From sbs.com.au
POTATO GRATIN-STUFFED SWEET VIDALIA ONION WITH CHIVES RECIPE
From today.com
GRATIN OF POTATOES SAVOYARD FROM THE AUBERGE OF THE FLOWERING …
From app.ckbk.com
POTATO GRATIN SAVOYARD RECIPE | CULINARY RECIPES, POTATO GRATIN, …
From pinterest.com
15 COMFORTING POTATO GRATIN RECIPES | MYRECIPES
From myrecipes.com
POTATOES SAVOYARDE…ALMOST! | GODDESS COOKS
From goddesscooks.com
SAVOYARD POTATO GRATIN RECIPE WITH LEEK AND GRUYèRE - RED ONLINE
From redonline.co.uk
111 BEST POTATO RECIPES (ROASTED, FRIED, MASHED, AND MORE)
From epicurious.com
POTATO GRATIN SAVOYARD RECIPE | RECIPES, CULINARY RECIPES, COOKING …
From pinterest.com
THE BEST VEGAN SCALLOPED POTATOES (PLANT-BASED POTATO GRATIN ...
From monsonmadethis.com
EASY GRATIN DAUPHINOIS (FRENCH RECIPE) - SNIPPETS OF PARIS
From snippetsofparis.com
JULIA CHILD'S POTATO GRATIN SAVOYARD - VALERIE'S KEEPERS
From pinterest.ca
TARTIFLETTE SAVOYARDE - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
JULIA CHILD'S GRATIN SAVOYARD [SCALLOPED POTATOES WITH MEAT STOCK …
From youtube.com
GRATIN OF POTATOES, LEEKS AND MUSHROOMS RECIPE - LOS ANGELES …
From latimes.com
SAVOY POTATO GRATIN RECIPE : SBS FOOD
From sbs.com.au
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