Potatoes Savoyard
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Thinly sliced potatoes layered with crushed garlic, seasoned with salt and pepper and little pieces of butter, and cooked in stock.
Is this Potatoes Savoyard? Add a some slices of onion and maybe it becomes Potatoes Boulangere. In any event it is very nice and well behaved (you can speed it up or slow it down as required).
1 kg waxy new potatoes
- Slice up the potatoes with a mandoline Picture . Peel the garlic cloves.
- Lightly grease an ovenproof dish with a little butter. Add the potatoes in layers, seasoning every layer with black pepper, some crushed garlic, a few little pieces of butter and a small sprinkle of salt.
- When complete, pour over the stock until it is at about the ¾ level of the potatoes (note rather too much in the pictures). Grate over some parmesan cheese and cook for about 1½ hours at 350°F/180°C/Reg4.
- Take out, keep warm and serve when appropriate Zoom .
Categories: cveg cpotatoes Recipe Id: r1074