Ingredients
- 2 lb boiling potatoes
- ½ clove unpeeled garlic
- 6 Tb butter
- 1 tsp salt
- ½ tsp black pepper
- 1 cup grated swiss cheese, emmental or gruyère
- 1 cup beef broth
Recipe Description
This Julia Child’s Potato Gratin Savoyard is the ultimate scalloped potatoes recipe. It’s from her volume 1 cookbook Mastering the Art of French Cooking, and is a variation on her amazing Gratin Dauphinois recipe, another one of my favorite that I make every Christmas. Gratin Dauphinois is basically layers of scalloped potato, cream and swiss cheese with a delicious crunchy golden cheese crust. For this recipe, the cream is replaced by beef broth making it a lot lighter but just as irresistible. It’s comfort food at its best, as comforting as a warm sweater on a cold day! And a great make-ahead side dish for a crowd, something to think about with the upcoming Holiday season.
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