Potatoes Augratin Gratin Savoyard
Indulge in the comforting elegance of Potatoes Augratin Gratin Savoyard, a classic French dish that combines the richness of Gruyère cheese with the earthy depth of Yukon Gold potatoes. This crowd-pleasing recipe layers thinly sliced potatoes with flavorful beef or vegetable broth, aromatic garlic, and fresh thyme for a simple yet luxurious meal. Finished with a golden, bubbling crust of melted cheese, this gratin is the perfect side dish for holiday dinners, cozy family gatherings, or any occasion that calls for a touch of indulgence. With its crispy, cheesy topping and tender, savory interior, this dish is sure to impress while remaining blissfully easy to prepare. Serve warm as the ultimate comfort food straight from the French Alps to your table!
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 8 oz Gruyère cheese
- 2 tbsp Unsalted butter
- 2 Garlic cloves
- 2 cups Beef or vegetable broth
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Fresh thyme (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter.
Peel and thinly slice the Yukon Gold potatoes to about 1/8-inch thickness using a mandoline or a sharp knife for even slices.
Grate the Gruyère cheese and set it aside for layering.
Rub the baking dish with a cut garlic clove to infuse it with flavor, then discard the garlic. Mince the remaining garlic clove and mix it with the broth.
Arrange one-third of the potato slices in an overlapping layer at the bottom of the baking dish. Sprinkle lightly with salt, pepper, and thyme if desired. Add one-third of the Gruyère cheese over the potatoes.
Repeat the layering process two more times, ending with a final layer of potatoes topped with cheese.
Pour the broth evenly over the layered potatoes, ensuring it seeps through to the bottom.
Dot the top layer with the remaining 1 tablespoon of butter cut into small pieces.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbling, and the potatoes are tender when pierced with a knife.
Allow the gratin to rest for 10 minutes before serving, which helps it set slightly and makes it easier to serve.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 5766 mg | 251% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 7.0 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2455 mg | 189% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4289 mg | 91% | |
*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.
