Do you want to know what’s in the oven today? Well, I’ve prepared a delicious tray of Savoyard potatoes. Do you know them? They are a typical dish of Piedmontese cuisine that I made following a friend’s recipe. They can be served as a main course, as they are so rich and nutritious. And they are delicious. Actually, more than delicious! Potatoes, cheese, butter, and milk are the ingredients of this simple recipe that will win you over with every bite. I guarantee a race for the last piece.
Other recipes with potatoes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4/5 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savoyard Potatoes
- 2.2 lbs potatoes (weighed with skin)
- 2/3 cup milk
- 2 tbsp butter
- 7 oz Gruyère (or Emmental)
- salt
- black pepper
Tools
- 1 Potato peeler
- 1 Pot
- 1 Slotted spoon
- 1 Grater with large holes
- 1 Baking dish
Preparation of Savoyard Potatoes
Peel the potatoes, wash them very well under running water, then cut them into slices about 1/4 inch thick.
Meanwhile, bring a large pot of salted water to a boil. When the water is boiling, plunge in the potatoes and cook them for about 8 minutes.
While the potatoes are cooking, butter a baking dish (mine is 11 inches in diameter) and grate the cheese julienne style (you can also chop it into cubes if you prefer).
Drain the potatoes with a slotted spoon to avoid breaking them.
Place them in the baking dish in a single layer slightly overlapping them, salt and pepper to taste
Evenly distribute the cheese over the potatoes and add the butter in small pieces. A butter curler is perfect for this purpose. If you don’t have one and wish to buy it, you can find it by clicking HERE.
Finally, pour the milk over the entire surface.
Cook the Savoyard potatoes in a preheated fan oven at 375°F for 20/25 minutes until a delicious crust has formed. Remove from oven and serve immediately. Serve them hot directly from the baking dish. Enjoy! Paola
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