Bakery products

Potato gratin savoyard

Ingredients for making gratin savoyar potatoes

Ingredients for making gratin savoyar potatoes:

  1. Butter 3 tablespoons
  2. Potato 1 kilogram
  3. Wheat flour 1.5 tablespoons
  4. Swiss cheese or Cheder 300 grams


  1. Chicken broth 200 milliliters
  2. Thick cream 200 milliliters
  3. Garlic 3 prongs
  4. Salt to taste
  5. Mustard 1 tablespoon
  6. Nutmeg a quarter teaspoon
  7. Ground black pepper to taste
  8. Ground white pepper to taste
  • Main ingredients: Potato, Cream, Flour
  • Serving 1 serving
  • World CuisineFrench Cuisine


Oven, Bakeware (heat-resistant, non-stick), Tablespoon, Teaspoon, Knife, Cutting board, Bowl - 2 pieces, Small bowl, Fine grater, Deep plate, Measuring cup, Frying pan, Stove, Whisk, Aluminum foil, Garlic, Kitchen towel, Kitchen spatula, Plate

Cooking potato gratin savoyar:

Step 1: prepare the mold and preheat the oven.

Preheat the oven to 220 degrees Celsius. Take a small heat-resistant, non-stick baking dish and grease it with 1 tablespoon of butter.

Step 2: prepare vegetables and cheese.

Peel the onion and potato, peeling it with a thin layer with a knife. After we wash the vegetables under running water from various kinds of contaminants and chop them one by one. Cut potatoes into rings up to 5 to 6 millimeters. Shred the onion in half rings thick up to 5 millimeters. We lay the vegetables in separate bowls and fill the potatoes with running water so that it does not darken. Peel the garlic and squeeze it through the garlic in a small bowl. We take the cheese, remove the packaging from it, put it on a cutting board and cut off the paraffin crust. After we rub the ingredient on a fine grater and transfer it to a deep plate. Pour the desired amount of broth into a measuring cup and add cream to it. We also put on the kitchen table all the necessary spices, flour and salt.

Step 3: fry the onions.

Turn on the stove to a medium level and put on it a pan with 2 tablespoons of vegetable oil. When the fat is melted and warmed up, we throw the chopped onion into the pan. Fry the vegetable, stirring with a kitchen spatula until transparent and the appearance of the first tender slightly golden crust. After we transfer the fried onions back to the bowl in which it used to be.

Step 4: prepare the fill.

In a measuring glass with cream and broth, add nutmeg. Then we introduce mustard, chopped garlic, black and white ground peppers. Now we put salt to taste and beat the mass with a whisk until a homogeneous consistency.

Step 5: put the ingredients in the mold.

Sprinkle the bottom of the greased form with the required amount of wheat flour, put the fried onions on it, after a layer of chopped potatoes and sprinkle it with 2 - 3 pinches of chopped cheese in an even layer. Put another layer of potatoes on a layer of cheese, then a couple of pinches of cheese on it and then again a layer of potatoes. Pour gratin savoyar with a fragrant liquid from a mixture of spices, broth and cream. And sprinkle the still raw dish with all the remaining cheese. Everything should work out 3 layers each main ingredients i.e. potatoes and cheese.

Step 6: bake gratin savoyar potatoes.

On the surface of the form we stretch a sheet of food-grade aluminum foil so that there are no gaps. We check the oven if it has warmed up to the desired temperature and only after that we send the form to the oven on the middle rack. Bake gratin savoyard for 40 minutes. After opening the oven, carefully remove the foil from the mold and bake the dish again 10 minutes in order to grab a cheese crust. During this time, almost all the liquid has evaporated, the cheese is browned, and it will turn a bright brown color, and the potatoes will reach full readiness. After the required time, remove the form from the oven, holding it with a kitchen towel, and put it on the kitchen table. Let the dish brew 7 to 10 minutes, cut into portions with a knife and lay on plates with a kitchen spatula.

Step 7: serve the gratin savoyar potatoes.

Potato gratin savoyar is served hot. Optionally, before serving, you can sprinkle it with grated Parmesan cheese or finely chopped greens of dill, parsley and onion. As a complement to gratin savoyard, you can serve homemade cream or sour cream in sauces. The ideal aperitif for this dish is white sweet or semi-sweet wines, as well as grape or apple juices. Cook with love and enjoy! Enjoy your meal!

Recipe Tips:

- - Gratin savoyar potatoes can be prepared on various liquid bases, for example, on pure broth of any kind, vegetable broth, milk, cream, sour cream. You can also mix two liquids in a 1: 1 ratio as indicated in this recipe.

- - Spices that are part of the fill can be supplemented with any other spices and herbs that are suitable for vegetable dishes.

- - Sometimes beaten chicken eggs are added to the fill, for the above amount of ingredients 2 - 3 eggs.

- - Very often, in order to reduce the cooking time of this dish, chopped potatoes are placed in boiling salted water and boiled for 5 minutes. After that, they carefully fold into a colander, cool, lay in layers with the rest of the ingredients and bake in foil for 30 minutes, plus 10 minutes without foil to get a golden crust.

- - The cheeses indicated in this dish are not essential; any other high-melting hard cheeses can be used.