Bruno Albouze Gratin Savoyard

Gratin Savoyard

Yields6 ServingsPrep Time35 minsCook Time1 hr 30 minsTotal Time2 hrs 5 minsDifficultyBeginnerRating


 800 g Potatoes Yukon gold, or russet
 200 g Heavy cream
 150 g Gruyere, Comté cheese, or Tomme de Savoie
 50 g Parmesan, grated



The gratin Savoyard is from Savoie in the Auvergne-Rhône-Alpes region of Southeastern France. It is different from its cousin the gratin Dauphinois though, because this recipe contains cheese where as the gratin Dauphinois does not. Both are made with scalloped potatoes, half/half or cream, garlic, and nutmeg. Easily known as the best comfort food, gratin Savoyard is excellent when paired with bacon, eggs, ratatouille, poultry, pork, and steaks.
Here are three techniques you can use, and some good tips to keep in mind so this recipe will be a success.

1) Using Cast Iron / Bistro Style

For seasoning, you will need, salt, pepper, garlic powder, and nutmeg. If you prefer, infuse hot heavy cream with a couple of crushed garlic cloves, thyme, and season with salt, pepper, and nutmeg and strain through a sieve prior to use.
Pro Tip: You always want a backup plan in case something goes wrong. So, for this recipe, always purchase more potatoes than the recipe calls for.
Grease your cast iron dish with oil or butter, and line the bottom with a piece of greased parchment paper. Peel potatoes, and soak in water until ready to use. With your mandolin slicer cut out potatoes into ≈0.05''/1.5 mm thick slices. Overlap potato slices following the shape of the pan. Season potatoes with salt, ground black pepper, garlic powder, and nutmeg. Coat potatoes with some heavy cream (go easy). Top with some shredded cheese. Repeat this step twice. Top gratin with a drizzle some 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.

Bruno Albouze Gratin Savoyard In Dish


Preheat oven to 350ºF/180ºC. Bake for 90 minutes, or until cooked through. Increase oven temperature to 450ºF/230ºC, and continue to cook for about 20 minutes more. Let gratin to rest on the stovetop for 10 minutes before serving. Gratin can be refrigerated for a couple of days. Reheat prior to serve. Enjoy!

2) Using Baking Tray / Restaurant Style

Follow the same step-by-step procedure as described above. Bake gratin and let cool to room temperature. In order to end up with a neat flat slab, cover with a sheet of greased parchment and top with a tray, weighing it down with something you have such as tins of tomato sauce or other weights, and refrigerate overnight. Unmold, trim off edges, and cut into desired shapes. Reheat and serve – Enjoy!

Bruno Albouze Gratin Savoyard Slab

3) Using Tart Ring / Michelin Star Style

Grease and line individual tart ring with parchment that should be greased with cooking spray, butter and flour. With a 1.2'' diameter cookie cutter, make potato coins. Overlap them in a precisely ordered fashion in the bottom of the ring, overlapping each coin on another ensuring the placement and spacing of the coins is equal and the same every time.
Coat the first layer 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, or broil. Serve immediately, or let cool to room temperature, and refrigerate overnight. Cooling it will make it easier to unmold. Flip gratin and check the bottom, of it looks nicer serve it that way. Heat it up. Enjoy!

Bruno Albouze Gratin Savoyard In Tart Ring

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