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.
SAVORY SCALLOPED POTATOES
This savory side dish is cheesy and creamy, perfect for a potluck or a weeknight family dinner. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
- In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
- Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
- Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 21.6 g, Cholesterol 30.7 mg, Fat 11.4 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 286.6 mg, Sugar 0.3 g
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.
POTATOES AU'GRATIN - GRATIN SAVOYARD
This is my absolute favorite recipe and I have been cooking it for years. In that time, I've perfected the stock amount and reduced the cooking time. Here is my masterpiece! This will serve 4 as a side dish, great with steak or chicken.
Provided by stephee24
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 399.6, Fat 21.2, SaturatedFat 12.7, Cholesterol 58.9, Sodium 1103.7, Carbohydrate 33.4, Fiber 4.1, Sugar 1.8, Protein 20.3
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
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