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Potato Gratin Savoyard – Patate alla Savoiarda

Potato Gratin Savoyard – Patate alla Savoiarda

The recipe of this special potato gratin comes straight from Piedmont and, as its name recalls, it is the result of the gastronomical encounter between the Italian and the French tradition. In this case the meeting is really a happy one, as the outcome is a crispy potato gratin which is at the same incredibly creamy due to the presence of cheese such as Fontina, Toma, Gruyere or as well Emmental.

potato gratin
You can serve it as a tempting and tasty side dish, to accompany roasted meats, for example, but it works on its own too as a single dish! The union between such simple, common ingredients create an elegant and refined combination, which makes this gratin suitable for a special occasion, a dinner party, and why not, to celebrate the upcoming Mother’s day (my mom would adore it, this I know for sure). I am big fan of potatoes – it’s basically my third addiction, after Nutella and pasta – so I often cook them this way, not necessarily to accompany something else. Such a rich taste by itself!
To prepare patate alla savoiarda, it will be necessary to first boil the potatoes in abundant water and then bake them in the oven, with milk, cheese and butter. In the end, the sensation of crispiness outside and creaminess inside will hook you!
Eat it as soon as it comes out of the oven and enjoy the softness hidden under a layer of crunchy golden cheese crust!

potato gratin

Tips

-Don’t overcook potatoes when boiling, or they could fall apart. Be careful and use a skimmer to remove them from the pot, then transfer to drain into a colander.

-Cut the potatoes in round slices of around 1/8 inch (4 mm), they don’t have to be too thick.

-If you can’t finish it, you can store it in the fridge and heat it in the microwave the day after. I know, it’s not the same, but you won’t complain, believe me 🙂

 

Potato gratin savoyard recipe – Patate alla savoiarda

INGREDIENTS (for a pyrex dish of 9 x 12 inches)

17.6 oz (500 gr.) potatoes
3 tbsp (40 gr.) butter
5.5 oz (150 gr) Fontina, Gruyère or Emmental
1/3 cup (80 ml) milk
1 tbsp kosher salt for the boiling water
1/4 tsp salt
1/4 tsp pepper

potato gratin

Method

Preheat the oven at 356 F/180 C.
Peel and slice the potatoes with a vegetable dicer or with a sharp knife.  Dice the butter and the cheese.

Boil the potatoes in abundant salty water for around 5 minutes, then remove them from the pot very gently with a skimmer and put to drain in a colander.

Grease the bottom of the pyrex dish with some butter and spread the potatoes, slightly overlapping them.

Add pepper and salt and spread the cheese and the butter evenly over the potatoes. Pour the milk all over.

potato gratin potato gratin
potato gratin 
Bake for around 30 minutes or until the top has become nicely brown and crusty.

 

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Potato gratin savoyard recipe - Patate alla savoiarda

2017-05-11
: 2/3
: 20 min
: 30 min
: 50 min
: Easy

Delicious potato gratin savoyard, the best cheesy potato bake! Sliced potates and cheese get together for a great crunchy- creamy sensation!

By:

Ingredients
  • 17.6 oz (500 gr.) potatoes
  • 3 tbsp (40 gr.) butter
  • 5.5 oz (150 gr) Fontina, Gruyère or Emmental
  • 1/3 cup (80 ml) milk
  • 1 tbsp kosher salt for the boiling water
  • 1/4 tsp salt
  • 1/4 tsp pepper
Directions
  • Step 1 Preheat the oven at 356 F/180 C.
  • Step 2 Peel and slice the potatoes with a vegetable dicer or with a sharp knife.
  • Step 3 Dice the butter and the cheese.
  • Step 4 Boil the potatoes in abundant salty water for around 5 minutes, then remove them from the pot very gently with a skimmer and put to drain in a colander.
  • Step 5 Grease the bottom of the pyrex dish with some butter and spread the potatoes, slightly overlapping them.
  • Step 6 Add pepper and salt and spread the cheese and the butter evenly over the potatoes.
  • Step 7 Pour the milk all over.
  • Step 8 Bake for around 30 minutes or until the top has become nicely brown and crusty.


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