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Recipe · Savoy
Gratin savoyard
Savoy potato gratin with Beaufort and bacon
⏱ 90 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)Charlotte potatoes (or other waxy potatoes)
300 g (11 oz)grated Beaufort
200 g (7 oz)smoked lardons
500 ml (2 cups)chicken stock
50 g (2 oz)unsalted butter
3 clovesgarlic, crushed
1 pinchgrated nutmeg
1 pinchfreshly ground pepper
- 1.5 kg (3.3 lb) Charlotte potatoes (or other waxy potatoes)
- 300 g (11 oz) grated Beaufort
- 200 g (7 oz) smoked lardons
- 500 ml (2 cups) chicken stock
- 50 g (2 oz) unsalted butter
- 3 cloves garlic, crushed
- 1 pinch grated nutmeg
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the potatoes and slice them 3 mm (⅛ in) thick on a mandoline.
- Rinse the slices in cold water to remove excess starch.
- Cook the lardons in the skillet for 5 minutes to render their fat.
- Rub the gratin dish with the crushed garlic and butter it generously.
- Layer potatoes, lardons and Beaufort in the dish, alternating.
- Season each layer with nutmeg and pepper — no salt, the lardons and cheese are salty enough.
- Pour in chicken stock to cover, dot with butter and bake for 1 hr 15 min at 180 °C (350 °F).
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