Potatoes Savoyard

This classic recipe comes from the Savoie region of France, where potatoes are baked with stock in place of milk or cream, as in the familiar scalloped potato-dish. This is a great lower fat alternative that goes well with most main dishes, but is especially good with grilled or roasted meats. Compliments of Best Summer Weekends Cookbook by Jane Rodmell, published by Cottage Life Books.

Ingredients

2 lbs potatoes peeled and thinly sliced 1/8 inch thick
Salt and freshly ground black pepper
3 tbsp sweet butter
1 glove garlic minced
2 cups gruyere cheese grated
1 cup beef, chicken or vegetable stock

Directions

Lightly butter a shallow 9'x13' baking dish. Cover the bottom of the dish with a slightly overlapping layer of thin sliced potato slices. Season with salt and pepper, dot with a third layer of the butter, add a little garlic and sprinkle with a third of the cheese.

Repeat the layers, finishing with butter and cheese.

Pour the stock over the top. Bake in a 425 F (220 C) oven for 30 minutes. Tilt the dish and spoon the cooking juices over the potatoes.

Lower the heat to 350 F ( 180 C) and continue cooking until potatoes are tender and the top is nicely browned, about 20-30 minutes more.

Comments / Notes:

Use a mature all-purpose variety of potato such as Yukon Gold; moist waxy varieties do not absorb the cooking liquid as well and tend to stay too firm.

Robert Lamont is the Director of Catering and Retail Operations at All The Best Fine Foods. Robert works closely with Jane Rodmell, the company's President, Executive Chef David Cousins and Mario Totaro, the Pastry Chef to bring All The Best clients the most exciting take out gourmet cuisine in Toronto. All The Best Fine Foods has been a leading gourmet food retailer in Toronto since it's inception over two decades ago. Using the freshest ingredients available and no fake flavourings All The Best is the destination for all your food and entertaining needs.