Savoyard Gratin
Ingredients
- 1 kgPotato (peeled and thinly sliced)
- 200 gBeaufort cheese (grated)
- 50 gUnsalted butter (room temperature)
- 1 pcGarlic (clove cut in half)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchNutmeg
- 500 mlBeef stock (hot)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C covered with foil to prevent the cheese from drying out.
