Unlike the classic French potato gratin Gratin dauphinois, Gratin savoyard is made with cheese.
3 people made this
1 knob butter
1 garlic clove, cut in half
1.5kg potatoes, peeled and sliced into thin rounds
50g Gruyère cheese, grated
ground black pepper
500ml whole milk
1 pinch ground nutmeg
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 200 C / Gas 6. Rub a gratin dish with butter, then rub with the cut sides of the garlic clove.
Arrange a layer of potatoes in the bottom of the gratin dish, then sprinkle with a small amount of grated gruyère cheese. Sprinkle with black pepper. Continue to layer the remaining potatoes, grated cheese and black pepper, reserving a little grated cheese for the very top.
Pour the milk over the top layer of the potatoes, then sprinkle on the rest if the cheese. Sprinkle with the nutmeg.
Bake in the preheated oven until the surface is deeply golden and the potatoes are very tender when pierced with a knife, about 1 hour. Cover with aluminium foil if the gratin is browning too quickly.