Potatoes Savoyard
Preparation and cooking time: 75 minutes (60 minutes baking time)
Another recipe that I have been making so long the origin is lost. I prefer it to the traditional gratin potatoes. With out the milk and heavy cream it's much lighter in calories, but the Gruyère keeps it cheesy and the onions add another layer of flavor. This serves 4.
Ingredients:
- 4 medium potatoes, 700gr, 24.7oz
- 1 large onion or 2 smaller, 175gr, 6.2oz
- 2 cloves garlic, 6gr, .2oz
- 1 tbs olive oil, 13.5gr, .48oz
- 4 oz (125gr) Gruyère, sliced (10 slices app. 1" x 3" x 3/16th", cm=2.5x7.5x0.3), 120gr, 4.2oz
- 1/4 cup chicken stock, (2oz, 60ml), 56gr, 2oz
- Pinch of nutmeg
- 1/3 cup grated Parmesan, 33gr, 1.2oz
Instructions:
- Thinly slice the onions and garlic.
- Heat oil in a small skillet over medium-high heat. Add onions and garlic and sauté until tender and just starting to brown.
- Remove from heat and set aside.
- With a sharp knife thinly slice the potatoes or use a mandolin.
- In a glass baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes, spread half of the sautéed onions over the potatoes and lay half of the cheese on the onions.
- Repeat once.
- Top with remaining 1/3 of the potatoes.
- Sprinkle the nutmeg over the top.
- Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (215C) for 30 minutes.
- Reduce heat to 400F (200C) and continue baking another 30 minutes.
- Remove foil for last 15 minutes of baking.
- Remove from oven, let rest 5 minutes, then serve.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 1378 / 344.5 Total Carbohydrates: 133 / 33.5 Dietary Fiber: 19 / 4.75 Total Fat: 60 / 15 Saturated Fat: 30 / 7.5 Cholesterol: 161/ 40 Protein: 64 / 16 Calcium: 1714 / 428 Sodium: 1046 / 261.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
