Potatoes Savoyarde: A Classic Gratin

Potatoes Savoyarde is a classical French side dish that is similar to both a gratin, which is any dish topped with cheese and/or buttered breadcrumbs, and scalloped potatoes—but in this case, the cream is replaced with broth. This potato dish originated in Savoy, high in the French Alps, hence its name. To make, thinly sliced potatoes are layered with seasonings, garlic, and cheese, and then a hot broth—traditionally beef broth—is poured into the sides of the dish providing moisture and flavor, and a lighter version of what can be a rich, heavy dish.

It is best to slice the potatoes thinly so they become nice and tender as they cook. The ideal tool for this is a mandoline, which is essentially a sharp blade fitted into a flat surface on which you slide the food back and forth; it's important that you use a mandoline with a holder for the food, or exercise extreme caution when slicing.

As you may guess, the cheese used in this recipe is Swiss, but instead of grabbing that hunk of American Swiss cheese, which is often mild-tasing and waxy, use either Gruyère or Emmentaler. The broth in potatoes Savoyarde is most often beef but you can use chicken broth if you like; it is also added to the dish hot, so make sure to bring it to a boil first.

Potatoes Savoyarde is the perfect accompaniment for any meat or fowl prepared in almost any way. Try it with beef daube, smoked salmon, and veal saltimbocca. Thyme gives this dish a wonderful earthy note, but feel free to vary the herb to more closely complement whichever main dish or other side dishes you choose.