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
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Sabit Hossain
[email protected]This recipe is a waste of time and money. It's not worth the effort.
Julhiana Santana
[email protected]I'm not a fan of potatoes, so I wasn't a big fan of this dish.
krish kumar
[email protected]This dish is too heavy for my taste. I prefer lighter meals.
Adel Hawamdeh
[email protected]I followed the recipe exactly and the potatoes were undercooked. I had to put the dish back in the oven for an extra 30 minutes.
Byron David
[email protected]This recipe is a little bland for my taste. I added some garlic and herbs to give it more flavor.
go aur jeene do
[email protected]I'm not a fan of Gruyère cheese, so I used cheddar instead. It was still delicious.
Jamileh Rostami
[email protected]This dish is so easy to make and it's always a hit with my family.
King Sagin
[email protected]I added some chopped broccoli to this dish and it was delicious.
Encanto Stories
[email protected]This recipe is a great way to use up leftover turkey or chicken.
OHEDUL ISLAM
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
sayyada akil
[email protected]This dish is so comforting and satisfying. It's perfect for a cold winter night.
Mayaa Pal
[email protected]I'm not a big fan of potatoes, but I loved this dish. The potatoes were cooked perfectly and the cheese was so gooey.
ZIFECLAN
[email protected]This recipe is a little time-consuming, but it's worth the effort. The potatoes are so creamy and flavorful, and the cheese is melted and bubbly.
Tima Saddam
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's perfect for a potluck or a family dinner.
Kayla Hood
[email protected]This recipe is easy to follow and the results are delicious. I especially liked the addition of the Gruyère cheese, which gave the dish a nice nutty flavor.
Bishesh Paswan
[email protected]I made this dish last night and it was a hit! The potatoes were cooked perfectly and the cheese was melted and gooey. I will definitely be making this again.
Nimra Waqar
[email protected]This recipe is a great way to use up leftover potatoes and meat stock. It's also a delicious and hearty meal that the whole family will enjoy.