Potatoes Savoyard
Transform your dinner table with the rustic elegance of Potatoes Savoyard, a classic French dish that combines hearty potatoes with the nutty richness of Gruyère cheese and the aromatic touch of fresh thyme. This comforting gratin is layered with thinly sliced potatoes, gently seasoned with garlic, salt, and pepper, and infused with savory chicken or vegetable stock for a melt-in-your-mouth texture. Finished with a golden, cheesy crust, this recipe highlights the perfect balance between creamy indulgence and earthy simplicity. Whether served as a side dish to roast meats or as a standalone vegetarian delight, Potatoes Savoyard is a crowd-pleaser that’s surprisingly easy to prepare. Ready in just 1 hour and 20 minutes, this dish is a must-try for lovers of French cuisine and comforting casseroles alike.
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Recipe Information
Ingredients
- 900 grams potatoes
- 150 grams Gruyère cheese
- 60 grams unsalted butter
- 1 clove garlic
- 250 milliliters chicken or vegetable stock
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them thinly into rounds, about 3mm thick. A mandoline slicer is ideal for this step.
Grate the Gruyère cheese and set it aside for layering later.
Rub a shallow baking dish (approximately 9x13 inches) with a peeled garlic clove to impart a subtle garlic flavor. Then grease the dish with 15 grams of the unsalted butter.
Arrange a single layer of potato slices on the bottom of the dish. Sprinkle with a pinch of salt, pepper, and a little thyme, then scatter a small handful of Gruyère over the potatoes.
Repeat the layering process (potatoes, seasoning, cheese) until all the potato slices and cheese have been used, finishing with a layer of cheese on top.
In a saucepan, melt the remaining butter (45 grams) over low heat, and then pour in the chicken or vegetable stock. Heat gently until warm, but do not boil.
Carefully pour the warmed stock mixture over the layered potatoes. The liquid should come about three-quarters of the way up the side of the potatoes, so adjust the amount if needed.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let the dish rest for 5 minutes before serving. Serve hot as a side to your favorite main course.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 4440 mg | 193% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 11.7 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1686 mg | 130% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5030 mg | 107% | |
*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.
