Gratin Savoyard (Savoie Potato Gratin with Comté and Stock)
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Ingredients
- 900 g waxy potatoes, thinly sliced
- 150 g comté cheese, grated
- 400 ml vegetable stock
- 1 garlic cloves
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 15 g
- Carbohydrate
- 36.9 g
- of which sugars
- 2.3 g
- Fat
- 15.9 g
- of which saturates
- 9.9 g
- Fibre
- 3.8 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4) and butter a large gratin dish, rubbing it with the cut garlic clove.
- 2
Layer half the potato slices in the dish, season well and scatter with half the comté cheese.
- 3
Repeat with the remaining potatoes and cheese.
- 4
Pour the hot vegetable stock evenly over the top.
- 5
Cover with foil and bake for 40 minutes, then uncover and bake for a further 20-25 minutes until the potatoes are tender and the top is golden.
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