Potatoes Savoyarde is a classical French dish - a gratin - perfect with any meat prepared almost any way. I've served it beside Beef Daube, Smoked Salmon, and Chicken Saltimbocca. Whatever you serve it with it's delicious - although you may want to vary the herb to more closely complement the main dish or other sides dishes. (Larger image.) Serves 2.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 2 md. Yukon gold potatoes; skin on and sliced 1/4" thick
- 1/2 cup shredded Gruyere
- 1/4 cup chicken stock
- 1 lg. garlic clove; finely chopped
- 1 Tbsp. fresh thyme leaves
- Salt and pepper
Preparation:
1. Heat oven to 375F.
2. Arrange a layer of potatoes in the bottom of a small casserole or soufflé dish (6" - 7" in diameter).
3. Sprinkle with salt, pepper, 1/3 of the garlic, and 1/3 of the cheese. Repeat for two more layers.
4. Add chicken stock, slowly pouring in along the edge to avoid disturbing the layers.
5. Cover snugly with aluminum foil and bake for 25 minutes. Remove foil and continue cooking for 20 minutes until browned.