Gratin of Potatoes Savoyard

Le Gratin Savoyard

Preparation info

  • For


    • Difficulty


Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

Here is another of the marvelous Alpine ways of casserole-baking sliced potatoes. (suggested menu.)


Staple Items

  • Butter (3 Tb, plus enough to liberally grease baking dish)
  • Eggs (2)
  • Flour


The method for this dish is the same as for the Gratin Dauphinois, above, but with the following differences:

  1. The sliced potatoes are not first cooked in milk, but are cooked entirely in the oven.
  2. Slice the 2 pounds of peeled raw potatoes thinner if possible than for the Gratin Dauphinois, and instead of placing them directly into the baking casserole,