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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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
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
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.
Step 3
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.
Step 4
Drain and pat the sliced potatoes dry with a clean kitchen towel.
Step 5
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.
Step 6
Repeat the layering process: potatoes, seasonings, and cheese, until all the potatoes are used, finishing with a generous layer of Gruyère on top.
Step 7
Pour the meat stock evenly over the layered potatoes. Gently press the layers down to ensure the stock is evenly distributed.
Step 8
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Step 9
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.
Step 10
Allow the gratin to rest for 10 minutes before serving, so the layers can set slightly.
Nutrition Facts
| Serving size | (1597.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1608.0 |
| Total Fat 77.9g | 0% |
| Saturated Fat 44.4g | 0% |
| Cholesterol 210.5mg | 0% |
| Sodium 4214.8mg | 0% |
| Total Carbohydrate 161.7g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 7.9g | |
| Protein 73.2g | 0% |
| Vitamin D 9IU | 0% |
| Calcium 1645.3mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 4199.0mg | 0% |
Source of Calories