Gratin Savoyard

A very much of a French classic, served all over France and the world, mostly as Gratin Dauphinois, but, when with cheese, then under the name of Gratin Savoyard. Although one might call it a winter dish, it most certainly is not something to choose on a hot summer day, yet, it suits spring and fall as well as winter, served either as a main dish or as a side dish to meat of vegetables. Always remember that the slices should be 2 mm thin, use a variety that is starchy, always rub the sides of the pan with garlic, and, when filling the pan, remember that the potatoes should not be floating in liquid. If that seems to be the case, do not add all of the liquid topping to cover the potatoes, and that is it. 

2 cloves garlic, halved
250 ml full-fat milk
450 ml sweet cream
1.1 kg potatoes, peeled and sliced 2 mm thin (~ 1.3 kg unpeeled, if you peel thinly)
sea salt to taste
freshly grated black pepper to taste
150 g Gruyère or Comté cheese, grated
1 rosemary sprig
60 g butter 

Heat the oven to 180°. Cut one garlic clove in half and rub the bottom and sides of a baking dish with the cut side. Cut the rest of the garlic into thin slices. The dish should be about 20 x 30 cm. 

In a saucepan, add milk, cream, leftover garlic, salt and pepper. Bring to boil.

Layer 1/3 of the potatoes in the baking dish (don’t rinse the slices because the starch holds everything together). Sprinkle 1/3 of the cheese. Add 1/3 of the potatoes and 1/3 of the cheese. Top with the remaining potatoes. Pour over the milk mixture. Sprinkle the rest of the cheese. Arrange pieces of butter on top. Garnish with rosemary. Put the baking dish in the oven and bake for 60 minutes until the potatoes turn golden. Serve immediately or cool (and heat up the next day).

In partnership with Mason Cash