Best 3 Potatoes Savoyard Recipes
**Potatoes Savoyard: A Culinary Journey to the French Alps**
In the heart of the French Alps, where cheese and potatoes reign supreme, lies a culinary treasure known as Potatoes Savoyard. This delectable dish, a symphony of flavors and textures, embodies the essence of Alpine cuisine. Get ready to embark on a culinary adventure as we unveil the secrets behind this beloved dish and present you with a collection of enticing recipes that will transport your taste buds to the snowy peaks of Savoy.
From traditional gratin recipes that showcase the perfect balance of creamy cheese and crispy potatoes to modern interpretations that incorporate fresh herbs and unique ingredients, this article offers a diverse range of options to suit every palate. Discover the simplicity of the classic Potato Gratin Savoyard, where layers of thinly sliced potatoes are bathed in a velvety béchamel sauce and topped with a golden crust of Gruyère cheese. Indulge in the richness of the Savoyard Potato Gratin with Reblochon, where the nutty flavor of Reblochon cheese takes center stage.
For those seeking a lighter alternative, the Potato and Leek Gratin offers a delightful combination of tender potatoes, leeks, and a creamy sauce, while the Potato and Mushroom Gratin introduces earthy mushrooms to the harmonious blend of flavors. And for a truly unforgettable experience, try the Potato and Sausage Gratin, where succulent sausages add a savory depth to the dish.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can recreate these culinary wonders in their own kitchens. So, gather your ingredients, preheat your oven, and prepare to be enchanted by the irresistible allure of Potatoes Savoyard. Let the aromas of melted cheese, roasted potatoes, and fresh herbs fill your home as you embark on this delicious journey through the French Alps.
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
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 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.
Tips:
- To save time, use pre-cut potatoes. You can find these in the refrigerated section of most grocery stores.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes.
- Be sure to rinse the potatoes well after slicing them to remove any excess starch.
- If you want your potatoes to be extra crispy, you can fry them in a little bit of butter or oil before adding them to the casserole.
- Feel free to add other vegetables to this dish, such as carrots, celery, or onions.
- You can also add different types of cheese, such as Gruyère or Parmesan, if you like.
- Serve this dish immediately, or it will start to get soggy.
Conclusion:
This classic Savoyard potato dish is a delicious and easy side dish that is perfect for any occasion. It is made with thinly sliced potatoes, onions, and bacon, and is baked in a creamy cheese sauce. The potatoes are crispy on the outside and tender on the inside, and the cheese sauce is flavorful and gooey. This dish is sure to be a hit with your family and friends.
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