ted@uunet.UU.NET (Ted Richards) (03/05/91)
This is what scalloped potatoes become when they grow up (and move to
France). The potatoes, cheese and beef broth combine to form a very
rich and delicious dish.
Gratin Savoyard
2 lbs boiling potatoes 1/4 tsp pepper
(6-7 cups when sliced) 1 1/2 cup (6 oz) grated Swiss cheese
1/2 clove unpeeled garlic 1 cup boiling beef stock or canned
6 Tbsp butter beef bouillon
Preheat the oven to 425 degrees F. Peel the potatoes and slice them
1/4 inch thick. Rub a 10-inch diameter, 2-inch-deep baking dish with
the cut garlic. [If increasing the recipe, use a larger, but never
deeper dish.] Spread half the potatoes in the dish. Sprinkle with
half the salt, pepper, cheese and butter. Repeat with the remaining
ingredients. Pour on the boiling broth. Bring to a simmer on top of
the stove, then set in the upper third of the oven. Bake 20-30 minutes
or until potatoes are tender and broth is absorbed, and the top is
nicely browned. Serves 6.
Adapted from "Mastering The Art of French Cooking, Vol I" by Julia
Child, Louisette Bertholle and Simone Beck.
I have also cooked this at 350 degrees or so for 45 minutes, when
making a roast that required that temperature.
Ted Richards ...uunet!utai!lsuc!isgtec!ted ted@isgtec.UUCP