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.
Preheat the oven to 190°C/375°F/ gas 5 and generously butter a shallow gratin dish. Peel the potatoes and cut them across into 5-mm / ¼-inch slices. Put them in a bowl and season with salt, pepper and nutmeg. Stir the garlic into the potatoes, add the grated Gruyère and toss to coat.
Pack the sliced potatoes into the buttered gratin dish and pour over just enough of the stock to cover the surface. Dot the top with butter and bake for 45 minutes, when all the ingredients will have amalgamated into a glorious, golden bubbling gratin. Take it to the table for people to help themselves.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.