📝 About This Recipe
Hailing from the snow-capped peaks of the Savoie region in the French Alps, Gratin Savoyard is the sophisticated, lighter cousin of the Gratin Dauphinois. Unlike its creamy counterpart, this dish utilizes a rich beef or vegetable bouillon to cook the potatoes, allowing the nutty complexity of aged Beaufort or Gruyère cheese to shine. It is a masterclass in rustic elegance, offering a golden, crispy crust and tender, savory layers that melt in your mouth.
🥗 Ingredients
The Foundation
- 3 pounds Yukon Gold or Charlotte Potatoes (peeled and sliced into 1/8-inch thick rounds)
- 4 tablespoons Unsalted Butter (cold, cut into small cubes)
- 2 cloves Garlic (peeled and halved)
The Braising Liquid
- 2 cups Beef or Vegetable Bouillon (high quality, low sodium)
- 1/2 cup Dry White Wine (such as Apremont or a dry Sauvignon Blanc)
- 3 sprigs Fresh Thyme (leaves stripped from stems)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Kosher Salt (adjust based on saltiness of broth)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Cheese
- 8 ounces Beaufort or Gruyère Cheese (freshly grated)
- 4 ounces Emmental Cheese (freshly grated)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) and position a rack in the center. Rub the inside of a large, shallow ceramic or cast-iron gratin dish with the cut sides of the garlic cloves, then grease generously with 1 tablespoon of butter.
-
2
Peel the potatoes and slice them into uniform 1/8-inch rounds using a mandoline for precision. Do not wash the potatoes after slicing; the natural starch is essential for thickening the broth.
-
3
In a small saucepan, bring the bouillon and white wine to a gentle simmer. Whisk in the salt, pepper, nutmeg, and fresh thyme leaves. Keep warm on low heat.
-
4
Begin layering the potatoes in the prepared dish. Arrange one-third of the potato slices in an overlapping shingle pattern across the bottom.
-
5
Sprinkle one-third of the grated Beaufort and Emmental cheese over the first layer of potatoes and dot with a few small cubes of butter.
-
6
Repeat the process for the second layer: another third of the potatoes, another third of the cheese, and more butter cubes.
-
7
Finish with the final layer of potatoes. Arrange these carefully as they will be the visible top of the dish. Do not add the final layer of cheese yet.
-
8
Slowly pour the warm bouillon mixture over the potatoes. The liquid should come up about three-quarters of the way to the top of the potatoes but not completely submerge them.
-
9
Dot the top layer with the remaining butter cubes. Cover the dish tightly with aluminum foil.
-
10
Bake for 45 minutes. Remove the foil and check the potatoes with a knife; they should be nearly tender.
-
11
Sprinkle the remaining third of the cheese evenly over the top. Return the dish to the oven, uncovered.
-
12
Bake for an additional 20-30 minutes until the liquid has been mostly absorbed and the top is a deep, bubbling golden brown.
-
13
If the top isn't as crispy as desired, turn on the broiler for 2-3 minutes, watching closely to prevent burning.
-
14
Remove from the oven and let the gratin rest for at least 10-15 minutes. This allows the remaining juices to set, making it easier to serve clean portions.
💡 Chef's Tips
Use starchy potatoes like Yukon Gold for the best texture; they hold their shape but soften beautifully. Never soak the sliced potatoes in water, as you need the surface starch to bind the broth into a silky sauce. If you can't find Beaufort, a mix of Gruyère and Comté provides the most authentic Alpine flavor profile. Ensure the bouillon is hot when poured over the potatoes to jump-start the cooking process and ensure even heat distribution. For a vegetarian version, use a dark, mushroom-based vegetable stock to mimic the depth of beef bouillon.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a sharp Dijon vinaigrette to cut through the richness of the cheese. Pair with a dry white wine from the Savoie region, such as a Roussette or Jacquère. This dish is the perfect accompaniment to roasted meats like a herb-crusted pork loin or a simple roast chicken. For a truly traditional Alpine feast, serve with a platter of air-dried meats like bresaola or prosciutto and cornichons.