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
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.
POTATOES SAVOYARDE
Steps:
- 1. Preheat an oven to 375 degrees. 2. Brush a 2qt baking dish (a souffle dish works well) with the melted butter. 3. In a small bowl stir together the garlic, parsley, cheese and pepper. 4. Layer one-third of the potatoes in the prepared dish and sprinkle one-third of the garlic cheese mixture over the top. Dot with 1 tablespoon of the butter pieces. 5. Repeat the layers once and then top with the remaining potatoes. 6. Pout the stock evenly over the layers. 7. Sprinkle the remaining garlic cheese mixture evenly over the top and dot with the remaining butter pieces. 8. Butter a piece of aluminum foil on one side large enough to cover the dish. 9. Place it over the dish, buttered side down. 10. Bake for 30 minutes. 11. Remove the foil and continue baking until the potatoes are tender and the top is brown and crusty, 30-40 minutes longer. 12. Serve immediately.
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
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
POTEE SAVOYARD
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
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.
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