Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Savoyarde is a variation on the gratin theme, in which thinly sliced potatoes are baked in cream. Savoyarde is distinguished by being cooked with chicken or veal stock, flavoured with garlic and enriched with Gruyère.

This dish can be the main feature of a single-course lunch or supper, served with some cold ham, bacon or fried eggs.