recipies

I have had a few request for recipes from my french dinner. Here is my favorite of the night the Potatoes Savoyard.

3 Tbsp unsalted butter cut into small pieces, plus 1 Tbsp melted

3 cloves of garlic, minced

2 Tbsp finely chopped Italian parsley

1 1/2 cups shredded Gruyere cheese

Fresh ground pepper

4-6 russet or Yukon gold potatoes, unpeeled and cut into 1/4 inch slices

1 1/2 cups chicken stock or prepared low-sodium broth

Preheat oven to 375 F. Brush the bottom and sides of a 2-quart baking dish with the melted butter. In a small bowl, stir together the garlic, parsley, cheese, and 1/4 tsp of pepper.

Layer one-third of the potatoes in the prepared dish, sprinkle one-third of the garlic-cheese mixture over the potatoes, and dot with 1 Tbsp of the butter. Repeat with half of each of the remaining potatoes and garlic cheese mixture, and butter. Top with the remaining potatoes. Pour the stock over the potatoes, sprinkle the rest of the garlic cheese mixture evenly over the top, and dot with the remaining Tbsp butter. Cover with buttered aluminum foil and bake for 30 minutes.

Remove the foil and continue baking, uncovered, until the top is browned and crusty and the potatoes are tender when pierced with a fork, 30-40 minutes longer.

This was the closest thing I could find to my favorite dish in Annecy. It wasn't the same because the cheese was different, but it was really good and definatly worth making. It is suggested that you can use beef stock if you are serving it with beef, and I recomend using the Yukon gold potatoes.