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
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
GRATIN SAVOYARD
A more French take on scalloped potatoes from the Rhone-Alpes region. Originally Beaufort cheese was used, but it is difficult to find. Gruyere is a good substitute.
Provided by Carolyn Haas
Categories Potatoes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425ºF.
- 2. Crush garlic with the back of a spoon and rub it all over the inside of an oven-proof dish or casserole. Then grease generously with some of the butter. Place half of the potato slices in a layer on the bottom.
- 3. In a bowl, mix the cheese, nutmeg, salt and pepper. Sprinkle half of cheese mixture over potatoes. Dot 1/2 of the remaining butter on top of cheese.
- 4. Then add the rest of the potatoes, the rest of the cheese mix and the last of the butter. Pour the stock over all.
- 5. Slice the remaining garlic and sprinkle over the top. Bake for 30-40 minutes. Remove from oven and let stand for 5 minutes. Serve.
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
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