Potato Gratin the Savoie Way

Traditional Gratin de Pommes de Terre à la Savoyarde

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

The best will be made with Yellow Finnish, White Rose, or Maine potatoes.

Ingredients

  • 6 medium potatoes, peeled and cut into ⅛-inch-thick slices
  • Salt
  • Pepper from the mill
  • 4 tablespoons

Method

Toss the slices of potato with salt and pepper. Butter a shallow baking dish with a full 2 tablespoons of the butter. Arrange one layer of potatoes on the bottom of the dish, top it with half the grated cheese, arrange the second layer of potatoes on top of the cheese, and pour enough bouillon or broth over the potatoes to barely cover them. Dot with the remaining butter. Bake in a preheated 32