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Gratin SavoyardGratin Savoyard
March 22, 2021 | Updated January 25, 2023 | Laura
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✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 169 | 359 recipes to go!
✽ Gratin Savoyard [Scalloped Potatoes with Meat Stock and Cheese], p. 524
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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)
The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.
Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.
What you will find on my blog is:
✽ Butter Count & Cost Total
✽ Recipe Rating
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!
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Butter Count & Cost: Scalloped Potatoes with Meat Stock and Cheese
✽ Butter Count: +6 TB
✽ Cost: $5.76 [~$0.96 per serving]
Check out the total Julia Child butter count & cost here!
→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!
You can't go wrong with scalloped potatoes and cheese.
This is a Julia Child scalloped potato recipe so we all know how this is going to turn out AMAZING. Have you ever made anything with potatoes, garlic, butter, and cheese, and it not turn out good?? I didn't think so.
This recipe is a variation of Gratin Dauphinois [Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic].
There's a small bit in the description before these recipes that really bothers me. Julia says that though some may violently disagree, you may omit the cheese. WHAT?! That's crazy talk. I, for one, definitely violently disagree. I couldn't imagine omitting the cheese out of a scalloped potato recipe. Well, actually, I couldn't imagine omitting the cheese out of any recipe.. Add more cheese if anything.
Julia Child's Gratin Savoyard: Rating
✽ LAURA'S RATING: 10
✽ BRIAN'S RATING: 10
There's not many recipes where my husband and I both give the recipe a 10. We are pretty tough judges so this is a true rarity. So don't walk.. run to the kitchen to make this!
Scalloped Potatoes with Meat Stock: Questions
✽ Gratin Dauphinois vs. Gratin Savoyard
There is only two differences between gratin savoyard and gratin dauphinois. First, gratin savoyard is made with brown stock rather than milk. Second, there is an increase in butter for gratin savoyard.
✽ What to do you serve with gratin savoyard?
Pretty much anything goes with scalloped potatoes! Julia suggests you serve these potatoes with roast beef, pork, lamb, steask, and chops. If I'm being honest, these potatoes were a meal for us. A very unhealthy, but absolutely delicious meal.
✽ What is a gratin?
A gratin is a dish that is either baked or broiled in a shallow dish. The cookbook recommends a dish no taller than 2 inches. Gratins have toppings like cheese, butter, and/or breadcrumbs so that a crispiness is formed on top of the dish.
The word 'gratin' comes from the French word 'gratiner' which means to broil.
✽ What are boiling potatoes?
These gratin recipes call for boiling potatoes. Boiling potatoes are potatoes that keep their shape after cooking and do not turn floury. It's important to use boiling potatoes for gratins because you do not want them to breakdown during cooking.
Boiling potatoes have less starch than russet potatoes allowing them not to disintegrate as easily. Boiling potatoes include Yukon Gold and red potatoes.
Looking for more Julia Child potato recipes?
→ Check out all of the vegetable recipes that I've completed so far!
Fun Facts about Swiss Cheese
*Find these facts plus lots more on The Local.*
✽ What variety of Swiss cheese is produced the most?
Le Gruyere! There was more than 28,500 tons produced in 2015.
✽ Which country eats the most Swiss cheese?
Germany! They get just under half of all Swiss cheese exports followed by Italy, US, and France.
✽ Where does hard varities of Swiss get their flavor?
Le Gruyere, Emmentaler, and Sbrinz all are made with raw unpasteruized milk. The enzymes and bacteria give the cheese flavor. Pasteurized cheese like mozzarella have a much milder flavor.
✽ When does Le Gruyere and Emmentaler reach full maturity?
Between 7-12 months, but they can be eaten after 4 months.
How to Make Gratin Savoyard
✽ Step 1: Peel, Slice, and Soak Potatoes
Step 1 involves peeling the potatoes, slicing them 1/8 inch thick, and placing them in a bowl of cold water until ready to use.
✽ Step 2: Layer Ingredients and Bake
Now my favorite part- rubbing cut garlic in the baking dish. The first time I did this I really didn't think the garlic flavor would come through, but I was wrong (again).
I've been on a cast iron kick here lately so that's what I used. I used the lid of my cast iron which is perfect since Julia says to use a dish about 2 inches deep.
Next, it's just a layering game. Half of the drained potatoes on the bottom then half of the seasonings, Swiss cheese, and butter. Repeat with the remaining ingredients.
There's only two differences between this recipe and the gratin dauphinois recipe. First, this one then has boiling stock poured over it instead of milk. And because you are using a less creamy substances, two more tablespoons of butter are added.
The dish is set over heat until simmering and placed into the oven until the liquid has absorbed and the top is nicely browned.
*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.
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Category: Julia Child, Vegetables Cuisine: French
Keywords: julia child gratin recipe, julia child scalloped potatoes recipe, scalloped potatoes recipe, french potatoes recipe, gratin savoyard recipe
✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.
More Recipes from the Vegetable Chapter:
✽ Gratin Jurassien (delicious scalloped potatoes made with heavy cream and cheese)
✽ Baked Cucumbers (one of the most surprising Julia Child recipes- so good)
✽ Brussels Sprouts Browned with Cheese (my favorite way to eat Brussels spouts- with cheese)
→ Check out all of the completed Julia Child vegetable recipes!
✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
Bon appétit!
March 22, 2021 by Laura Ehlers
*This Gratin Savoyard blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.