Gratin Savoyard Scalloped Potatoes with Meat Stock and Cheese
Indulge in the rustic elegance of Gratin Savoyard Scalloped Potatoes with Meat Stock and Cheese, a classic French dish that's both comforting and refined. This recipe swaps the traditional cream for a rich meat stock—beef, veal, or chicken—infusing the tender layers of thinly sliced Yukon Gold potatoes with hearty, savory flavors. A generous coating of grated Gruyère cheese forms a golden, bubbly crust, while hints of garlic and a whisper of nutmeg elevate the flavor profile to gourmet perfection. Perfect for cozy dinners or holiday gatherings, this oven-baked gratin is surprisingly simple to prepare, with just 20 minutes of prep time. Serve it alongside roasted meats or as a standout vegetarian main, and savor every luscious, cheesy bite. Optimize your culinary repertoire with this irresistible savory potato bake!
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Recipe Information
Ingredients
- 900 g Potatoes (waxy variety, e.g., Yukon Gold)
- 150 g Gruyère cheese, grated
- 500 ml Meat stock (beef, veal, or chicken)
- 30 g Unsalted butter
- 1 Garlic, clove
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Nutmeg, freshly grated
Instructions
Preheat your oven to 200°C (400°F).
Peel the potatoes and slice them very thinly (about 1/8 inch or 3 mm thick) using a mandoline or sharp knife. Keep the slices in a bowl of cold water to prevent them from browning.
Rub the inside of a baking dish (approximately 9x13 inches or 23x33 cm) with the garlic clove, then grease the dish generously with the butter.
Drain and pat the sliced potatoes dry with a clean kitchen towel.
Arrange a single layer of potato slices on the bottom of the prepared dish. Sprinkle with a small amount of salt, pepper, and a pinch of nutmeg. Add a handful of grated Gruyère cheese on top.
Repeat the layering process: potatoes, seasonings, and cheese, until all the potatoes are used, finishing with a generous layer of Gruyère on top.
Pour the meat stock evenly over the layered potatoes. Gently press the layers down to ensure the stock is evenly distributed.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Allow the gratin to rest for 10 minutes before serving, so the layers can set slightly.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 7.9 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1645 mg | 127% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4199 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
