Today I present to you Savoyard Potatoes, a typical recipe from Piedmont, enriched by the use of cheeses from nearby France and Switzerland. Try them: potato slices cooked in milk, gratinated with a delicious melted cheese.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3/4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 lbs potatoes
- 1 onion (a small onion)
- 1 1/4 cups milk
- 3 pinches fine salt
- 3 oz Gruyere (or Emmental)
- 1/4 cup butter (plus extra for greasing the baking dish)
Preparation
Wash, peel, and slice the potatoes into slices about 1/4 inch thick. Rinse them under water to remove some of the starch and dry them.
Butter a baking dish measuring approximately 8×8 inches and place the potato slices in slightly overlapping strips.
Salt, add the onion previously cooked in a pan with 1/4 cup of butter, the remaining butter in small pieces on the surface, then pour the milk until almost covering the potatoes.
Grate the Gruyere or Emmental with a large-hole grater, cover the potatoes and bake at 285°F for about 45 minutes, then raise to 355°F for about 15 minutes to brown the surface. Place them on the lowest shelf of the oven.
Check that the potatoes are tender with a skewer or fork before removing them from the oven.
And enjoy your meal!
Suggestions/Tips
If you prefer, you can use Fontina instead of Gruyere or Emmental.
To speed up the baking process, you can briefly parboil the potato slices. This way, you only need to bake them for about 15/20 minutes at 375/390°F.
If you enjoyed the Savoyard Potatoes, try other recipes with potatoes:
Collection: Recipes with Potatoes
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