Gratin savoyard

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This gratin differs from the better-known gratin dauphinois in being made with stock and cheese, not cream. It produces a rich, sustaining dish that can be eaten on its own with a salad or to accompany roast meat. Local Beaufort cheese is standard, but another firm mountain cheese such as Gruyère can be used.

Ingredients

  • about 90 g butter
  • 500 g waxy potatoes, peeled and thinly sliced
  • salt<

Method

Preheat the oven to 180°C/350°F/gas mark 4. Butter a gratin dish generously and add a layer of potatoes. Season with salt, pepper and nutmeg, scatter over some cheese and dot with a little butter. Continue with the layers finishing with a layer of cheese. Pour over the stock, do