Gratin Savoyard

Are you ready to elevate your comfort food game with a touch of French elegance? Join me in exploring the delicious world of Gratin Savoyard, a traditional dish hailing from the picturesque region of Savoie in Southeastern France. This rich and hearty gratin is a true epitome of culinary comfort, featuring layers of tender scalloped potatoes, infused in garlic and nutmeg creamy sauce and the irresistible creaminess of cheese. Gratin Savoyard introduces a delightful twist with the addition of cheese, adding a whole new dimension of flavor to this classic dish. Versatile and satisfying, Gratin Savoyard pairs perfectly with a variety of accompaniments, from crispy bacon to perfectly cooked eggs, from a hearty ratatouille to succulent poultry, pork, or steaks. Each bite is a journey to the French countryside, where every ingredient shines in perfect harmony to create a truly memorable dining experience. Ready to dive into the art of making the perfect Gratin Savoyard? Stay tuned as I share three essential techniques and invaluable tips to ensure that your gratin turns out perfectly every time.

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Subliming the potato

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*Or use two 16X12-inch/40X30cm rimmed baking trays.

Heavy Cream Mixture

To begin, we start by seasoning the heavy cream with salt, ground black pepper, garlic powder, and a touch of nutmeg. For those who prefer using fresh ingredients, you can elevate the dish even further by infusing the hot heavy cream with a couple of pureed garlic cloves and thyme sprigs. Sieve and cool to room temp.

Cooking Gratin In Cast Iron Dish

Grease your cast iron dish with oil or butter. Peel potatoes, and soak them in water until ready to use. Slice potatoes into 0.05-inch/1.5 mm thick slices. Overlap potato slices following the shape of the pan. Season potatoes with salt, and coat potatoes with some of the seasoned heavy cream. Top with some shredded cheese. Repeat this step twice. Top gratin with more cream, and grated parmesan. Add a sprig of thyme or rosemary. Cover the potato dish with microwave safe plastic wrap, and seal with heavy duty aluminum foil. Preheat fan oven to 350ºF/180ºC. Cook for 75-90 minutes until cooked through.

Cooking Gratin In Shallow Dish

Make a day ahead. Grease and line shallow dish or rimmed tray with parchment paper. Follow the same procedure as described above but stalk more layers (you will need the full recipe). Cook that thick gratin for 2 hours until cooked through. Let stand 30 minutes on the stovetop before eating.
Or, it can be chilled, de-molded and cut into portions.
If you want to achieve a perfectly cut and beautifully finished gratin, like those served in high-end restaurants: Click here.

Cooking Gratin In Tart Ring

Michelin star style. Grease and flour tart ring and line it with parchment. Cut sliced potatoes into coins using a cookie cutter. To make the first bottom layer, overlap the potatoes and brush with clarified butter and season with salt, pepper, garlic powder, nutmeg, and add cheese. Repeat this step once or twice. Top with grated parmesan and a drizzle of heavy cream. Cover with plastic wrap and foil and bake for 45 minutes. Uncover and bake again 15 minutes more. Serve immediately.

Storage

Gratin Savoyard can be kept refrigerated for up to 3 days. Bon appétit!

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