Gratin Savoyard Scalloped Potatoes With Meat Stock And Cheese Recipes

MOM'S SCALLOPED POTATO GRATIN

Mom's Scalloped Potato Gratin image

These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.

Provided by Chef John

Time 1h40m

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter, at room temperature
3 large russet potatoes, or more to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¾ cup grated sharp white Cheddar cheese
3 ½ cups whole milk

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g

SCALLOPED POTATO GRATIN

Scalloped Potato Gratin image

Is there anything better than a molten, golden-topped potato gratin? I don't think so, either. This one stays fairly classic - scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There's less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.

Provided by Melissa Clark

Categories weekday, casseroles, vegetables, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1/4 cup unsalted butter (1/2 stick), plus more for greasing the aluminum foil, at room temperature
3 cups heavy cream
1/4 cup chopped fresh sage leaves
4 fat garlic cloves, finely grated or minced
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons fine sea salt, plus more as needed
5 large eggs
4 pounds russet potatoes (about 6 large or 8 medium)
Freshly ground black pepper
2 1/4 cups grated Gruyère (8 1/2 ounces)

Steps:

Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

GRATIN SAVOYARD ( SCALLOPED POTATOES WITH MEAT STOCK AND CHEESE)

Gratin Savoyard ( Scalloped Potatoes with Meat Stock and Cheese) image

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

Ingredients

2 lbs boiling potatoes (6-7 cups when sliced)
1 clove unpeeled garlic
6 tablespoons unsalted butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup grated swiss cheese (4-ounces)
1 cup brown stock or 1 cup beef stock, boiling

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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