Gratin Savoyard

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 large baking potatoes
  • 1 large or 2 small celery knobs
  • Butter
  • cups grated Gruyère or Swiss cheese
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ¾ cup Beef or Chicken Stock


    1. Preheat oven to moderate (375°F.).

    2. Peel potatoes and celery knobs and cut them into even slices about one-eighth inch thick.

    3. Butter a baking dish well and arrange alternate layers of celery knob, potato, and cheese, using about one cup of the cheese. Begin and end the layers with potatoes. Sprinkle with salt and pepper and pour the stock over all.

    4. Bake for one to one and one-quarter hours, until potatoes are tender and most of the liquid is absorbed. Sprinkle with remaining cheese and return to the oven until cheese melts.