Classic French, Potatoes Savoyarde come from the Savoy region, high in the Alps. Potatoes are cooked in stock versus milk or cream. The original dish uses Gruyere Cheese, but we’ve used many different types: Balderson, Emmental, Fruilano or a mixture of any of them and had great results.
Potatoes Savoyarde
Ovens and potatoes vary so you may need to add a bit of stock part way through the cooking. Sometimes we do....and sometimes we don't.
Ingredients
- 2 lb (908 gr) white potatoes, unpeeled and cut into thin slices (1/4 inch) 120 CHO
- 2 TBSP butter 0 CHO
- 2 TBSP (2 gr) fresh Thyme 0 CHO
- 2 cups (175 gr) grated Gruyere cheese 0 CHO
- 1 tsp. salt 0 CHO
- ½ tsp. pepper 0 CHO
- 1/2 cup chicken stock (may need up to 1/2 cup more during cooking time) 0 CHO
TOTAL CHO 120 CHO
- TOTAL WEIGHT 1082 GRAMS
- 120 CHO DIVIDED BY 1082 GRAMS = .110 CHO/RAM
- 1 TBSP = 16 GRAMS (.110 CHO x 16 GRAMS) 1.76 CHO/TBSP
- ¼ CUP = 4 TBSP (1.76 CHO x 4) 7.04 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Instructions
Pre heat oven to 400. Spread 1 TBSP soft butter over bottom and sides of 9” x 12” casserole dish. In a small bowl mix grated cheese, thyme, salt and pepper.
- Layer 1/3 of potatoes in dish and sprinkle with 1/3 of cheese mixture. Dot with a tsp of butter. Repeat 2 more layers, with a cheese and butter layer on top. Slowly pour chicken stock on the side of potatoes, leaving the cheese layer intact.
Bake uncovered for 30 minutes, tilt the dish and spoon stock over potatoes. Reduce heat to 350. Check to see whether or not the potatoes need a bit more stock and add at this time. Bake for another 35 - 45 minutes. Potatoes should be fork tender and golden brown. Let rest 10 minutes and serve.
- If there is stock left in the dish it will absorb into potatoes and tastes great drizzled on top of individual servings.
