Le Gratin Savoyard Recipes

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.

Steps:

• Clean potatoes and cut them by half.
• Boil potatoes into salted water for about 30 minutes (They're ready when a knife enters easily). Then, you'll take them off water and let them chill.
• Meanwhile, peel and slice onions.
• Melt butter in a frying pan. Add sliced onions.
• When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often.
• Preheat oven to 460° F (240° C / Th 8).
• Peel and slice potatoes.
• Rinse and dry small chives. Chop them.
• In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.
• Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.
• Grate Reblochon's rind lightly with a knife. (Don't take it off! Just grate what's coming off easily).
• Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
• Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
• Serve immediately with green lettuce and vinaigrette.

Steps:

• Slice the potatoes very thinly. Put into saucepan of salted water to cover. Bring to a boil and boil for 3 minutes. In buttered oval baking dish, about 12 inches long, put a layer of 1/2 the potatoes. Sprinkle with salt & pepper. Top with 1 cup of cheese. Cover with remaining potatoes. Add 2 cups light cream and rest of cheese. Bring to a boil over direct heat and simmer for 15 minutes. Run under broiler heat for 2-3 minutes until browned.

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.