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SAVOY GRATIN

Thinly slice the raw potatoes into a mixing bowl. Add 3/4 of the cheese, season with a little salt, some pepper and some nutmeg. Mix together. Rub the gratin dish with the clove of garlic. Butter generously, sprinkle with a large tablespoon of grated cheese and add the potatoes. Pour the stock, barely covering the potatoes, cover with the remaining grated cheese and dot with butter. Bring to a boil on the stove then slowly bake in a hot oven (350 F). Cover with aluminum foil when the right color has been reached.
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4 1/2 lbs bintje variety potatoes
1/2 lb grated Swiss cheese
3 pints degreased chicken stock
salt, pepper, nutmeg
1 clove garlic
3 1/2 oz butter
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40
mn
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85
mn
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This delicious gratin has to cook very slowly. Serve with grilled meat, a roast or poultry and a red wine from Savoy.
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Rh™ne-Alpes
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Vegetables
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