Thursday, December 22, 2011

Potatoes Savoyard

3-4 Yukon gold potatoes; peeled and sliced 1/4" thick
Medium onion, peeled, sliced and separated into rings
shredded Gruyere or Swiss
1 lg. garlic clove; finely chopped
1 Tbsp. fresh thyme leaves
3 tbl spoons butter, in 12 cubes
Salt and pepper

Oven at 375

Lay potatoes in the bottom of gratin or other fire proof dish.

Layer of the onions, sprinkle with cheese, a third of the butter cubes garlic and a pinch of thyme. Salt and pepper.

A second layer of potatoes, onions, butter, thyme, salt and pepper as above.

Cover with potatoes and the remainder of the cheese, butter, salt, pepper and thyme.

Add the stock to half fill dish. Stock should be from the same meat as the roast if possible. Or to remain vegan use vegetable stock.

Cook at least an hour and fifteen minutes.

Camera Nikon D-90 AF-S NIKKOR 18-55mm f2.5-5.65G with internal flash.

Potatoes Savoyard Downloadable PDF  Link doesn’t work on the PDF itself

As always feel free to use and distribute, if you use our pictures and/or text then give us credit – thanks.

© 2011 Virginia L. Dyson & Warner W. Johnston  

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