Gratin savoyard from Winter Food by Jill Norman
This gratin differs from the better-known gratin dauphinois in being made with stock and cheese, not cream. It produces a rich, sustaining dish that can be eaten on its own with a salad or to accom...
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
Ingredients
- about 90 g butter
- 500 g waxy potatoes, peeled and thinly sliced
- salt
- freshly ground black pepper
- pinch of nutmeg
- 90 g Beaufort or Gruyère, grated
- 150 ml chicken or vegetable stock
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