GRATIN SAVOYARDE (French, with Swiss cheese, for eight)

Vegetables, potato gratins, gratin savoyarde 1 OLYMPUS DIGITAL CAMERA


3 cups thinly sliced onions

4 or more tablespoons butter

2-½ pounds russet potatoes (6 to 7 cups, sliced)

2 cups or so of chicken or beef stock blended with a good pinch of mixed dried herbs

salt and freshly ground white pepper to taste

1-½ cups Swiss cheese, coarsely grated



1. Preheat the oven to 400*. Peel the potatoes, wash them and cut them into slices 1/8 inch thick. Drop the slices, as you do them, into a bowl of cold water.

2. Saute the onions in 2 tablespoons butter until they are golden, 7 to 8 minutes.

3. Fill the baking dish with layers of onions, sliced potatoes and cheese, ending with a layer of cheese. Pour in the stock to come halfway up.

4. Bake about 55 to 60 minutes in the lower middle level of the oven, sucking up juices with a bulb baster and spraying them over the potatoes several times.


from Julia Child, The Way to Cook

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