Savoyard Gratin

Tender potato slices soaked in broth, topped with a golden and crispy Beaufort cheese crust. The aroma of melted cheese and rubbed garlic fills the room straight out of the oven.

• Prep time: 25 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 509
• Protein: 19 g
• Carbs: 43 g
• Fat: 27 g

Ingredients

• 1 kg Potato ( peeled and thinly sliced )
• 200 g Beaufort cheese ( grated )
• 50 g Minimum butter sweet ( room temperature )
• 1 piece Garlic ( clove cut in half )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg
• 500 ml Beef stock ( hot )

Instructions

1. Preparing the potatoes

   Peel and wash the potatoes. Slice them into very thin rounds using a mandoline. Do not rinse after slicing to keep the starch that will bind the broth.

2. Rubbing the dish

   Cut a garlic clove in half and vigorously rub the bottom and sides of a gratin dish. Then generously butter the dish with some of the butter.

3. Assembling the gratin

   Arrange the potato slices in successive layers. Between each layer, add a pinch of salt, pepper, nutmeg, and a handful of grated Beaufort. Finish with a layer of cheese.

4. Adding broth and baking

   Pour the hot beef broth over the potatoes until it reaches their level. Distribute the remaining butter in small knobs on top. Bake at 180°C until a knife blade enters like butter.

Chef's tips

• Do not wash the potatoes after slicing them; the starch is the secret to a broth that coats perfectly.
• The gratin is ready when the broth is completely absorbed and the top forms a beautiful cracking crust.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C covered with foil to prevent the cheese from drying out.