Gratin Savoyard

Gratin Savoyard. Add the hot beef or chicken stock, slowly pouring in along. Place in basin of cold water, and drain when ready to use.

This recipe uses broth in place of cream. The dish is typically made with thinly sliced and layered potatoes and cream, cooked in a buttered dish rubbed with garlic. Faire plusieurs couche de pomme de terre et d'oignons et de crème fraiche parsemez de fromage et salez, poivrer.

While that's going on, in a frying pan add a teaspoon or two of cooking oil.

Cook until the potatoes are knife tender.

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Recouvrer d'une nouvelle couche de pomme de terre, ajouter un peu de gruyère. Transfer to a bowl with cold water, and drain when ready to use. Divide over them half the salt, pepper, cheese and.

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Gratin Savoyard

While that's going on, in a frying pan add a teaspoon or two of cooking oil.

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