Savoyard Potatoes Recipes

Steps:

• Heat a Dutch oven or other large, heavy-bottomed pot over medium-high. Swirl in oil. Add onion, cut-sides down, and sausages; cook, turning sausages a few times, until browned in places, 6 to 8 minutes. Transfer sausages (but not onion) to a plate.
• Season pork shoulder generously with salt and pepper; add to pot with ham hock and 3 quarts water. Bundle parsley, thyme, and bay leaf with twine and add to pot. Bring to a boil, skimming impurities from surface. Reduce heat to low; simmer, covered, until pork is tender, about 1 hour and 15 minutes. Transfer pork and ham to plate with sausages; discard herb bundle and onion. Skim impurities and excess fat from surface of broth.
• Add potatoes, carrots, celery, pumpkin, cabbage, leeks, and browned sausages to pot; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are just tender, 15 to 18 minutes.
• Meanwhile, shred pork and any meat on hock into bite-size pieces, discarding skin, bones, and excess fat. Return meat and any accumulated juices to pot; season to taste. Serve stew with parsley leaves and cheese toasts on the side.

Steps:

• 1. Preheat oven to 425ºF.
• 2. Crush garlic with the back of a spoon and rub it all over the inside of an oven-proof dish or casserole. Then grease generously with some of the butter. Place half of the potato slices in a layer on the bottom.
• 3. In a bowl, mix the cheese, nutmeg, salt and pepper. Sprinkle half of cheese mixture over potatoes. Dot 1/2 of the remaining butter on top of cheese.
• 4. Then add the rest of the potatoes, the rest of the cheese mix and the last of the butter. Pour the stock over all.
• 5. Slice the remaining garlic and sprinkle over the top. Bake for 30-40 minutes. Remove from oven and let stand for 5 minutes. Serve.

Steps:

• Peel and slice potatoes, and cover with cold water until ready to use.
• In a lightly greased 6 to 8 cup baking dish, place two cups of potatoes on bottom, overlapping layers.
• Dot with half the butter; sprinkle with half the parsley, salt, Greek seasoning, pepper, and cheese.
• Place second layer of potatoes on top of first and repeat layer of butter, seasonings, and cheese.
• Pour boiling beef broth over the casserole.
• Bake uncovered in a preheated 400 degree Fahrenheit oven for 55 to 60 minutes, or until potatoes are fork tender, potato tops are browned, and broth is absorbed.

Steps:

• Rub a shallow 2-quart baking dish liberally with cut clove of garlic, then generously grease with about 1/2 tablespoon of the butter.
• In a bowl, combine the lemon juice and water. Peel the potatoes, if desired, and cut into very thin slices; place in the lemon water until all are sliced.
• Drain potatoes well and arrange about 1/4 of the slices in an even layer in the prepared dish; sprinkle lightly with salt and pepper, then top with about 1/4 of the onions and of the cheese. Repeat layers, ending with cheese.
• Heat beef broth, then slowly pour over and around the potatoes. Dot top with remaining 2 tablespoons butter.
• Bake, uncovered, in a 350° oven for 1 1/2 hours or until potatoes are tender when pierced.

Steps:

• Peel garlic cloves. Slice them in half and rub the freshly sliced sides onto a pie plate to leave a garlic flavor. Butter the pie plate.
• Peel and slice the potatoes very thin (1/8" thick or less) with a food processor or a careful hand.
• Boil the beef broth with the leftover garlic cloves.
• Layer half of the potatoes in the bottom of the pie plate. Top with half of the cheese. Liberally salt and pepper. Repeat this process for a second layer. (Don't overflow the pie plate, use as much as you can so that it fits properly with some room at the top for the broth to boil).
• Remove the garlic cloves and pour most of the boiling broth over the potatoes and cheese. The broth should come almost to the top of the potatoes. Save leftover broth to add near the end.
• Microwave the potatoes on high until they are done. You should be able to sink a fork into the slices with ease. This usually takes 8 minutes (but up to 15 for larger slices or more potatoes).
• Place the dish in a 350 degree oven for about ½ hour to brown. Pour in remaining broth if desired.

Steps:

• Preheat oven to 425-degrees.
• Slice potatoes 1/8-inch thick.
• Place in basin of cold water, and drain when ready to use.
• Rub the baking dish (10X2) with the cut garlic.
• Smear the inside of the dish with 1 Tablespoon of the butter.
• Drain the potatoes and dry them in a towel.
• Spread half of them in the bottom of the dish.
• Divide over them half the salt, pepper, cheese and butter.
• Arrange the remaining potatoes over the first layer and season them.
• Spread on the rest of the cheese and divide the butter over it.
• Pour on the boiling stock, and set in upper third of preheated oven.
• Bake for 40 minutes, or until potatoes are tender, stock has been absorbed, and top is nicely browned.
• Let sit at least 5-10 minutes before serving, as stock will still absorb slightly, and dish will thicken.
• Goes very well with roast beef, pork, lamb, steaks or chops.

Steps:

• Thinly slice the onions and garlic.
• Heat oil in a small skillet over medium-high heat. Add onions and garlic and saute until tender and just starting to brown. Remove from heat and set aside.
• Slice the potatoes very thinly or use a mandolin.
• In a glass baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes, spread half of the sauteed onions over the potatoes and lay half of the cheese on the onions. Repeat once. Top with remaining 1/3 of the potatoes. Sprinkle the nutmeg over the top. Pour the stock over all, sprinkle with Parmesan. cover with foil and bake at 425F (215C) for 30 minutes. Reduce heat to 400F (200C) and continue baking another 30 minutes. Remove foil for last 15 minutes of baking. Remove from oven, let rest 5 minutes, then serve.
• Cover with foil and bake at 425F (215C) for 30 minutes. Reduce heat to 400F (200C) and continue baking another 30 minutes. Remove foil for last 15 minutes of baking. Remove from oven, let rest 5 minutes, then serve.
• original recipe at easygourmetdinners