Gratin of Potatoes Savoyard

Name: Gratin of Potatoes Savoyard (Le Gratin Savoyard)
Cuisine: French
Ingredients: Gruyère cheese (1 cup, grated); Double-strength chicken bouillon (2 cups); Garlic (2 cloves), freshly grated nutmeg, Crystal salt, freshly ground black pepper; Garlic (2 cloves), freshly grated nutmeg, Crystal salt, freshly ground black pepper; Garlic (2 cloves), freshly grated nutmeg, Crystal salt, freshly ground black pepper; Potatoes, good, waxy (2 lbs.); Garlic (2 cloves), freshly grated nutmeg, Crystal salt, freshly ground black pepper; Flour (2 Tb); Eggs (2); Butter (3 Tb, plus enough to liberally grease baking dish)

Le Gratin Savoyard

Preparation info

For
4
people

Difficulty
Easy

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.)

Ingredients

Staple Items

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

Europe
France
Side dish
Vegetarian

Method

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

The sliced potatoes are not first cooked in milk, but are cooked entirely in the oven.
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,