Curious about Gratin Savoyard versus Gratin Dauphinois? As a seasoned French cuisine enthusiast, I can tell you the key distinction: Savoyard gratin features cheese—like nutty Beaufort—and cooks in broth alone, skipping milk, cream, or eggs. Authentic Dauphinois relies on cream, garlic, and often white leek, with no cheese.
Peel the potatoes and slice them into thin, even pieces. Pat dry thoroughly. Butter a gratin dish with 30g of the butter. Finely grate the Beaufort cheese.
Arrange a layer of potatoes in the dish, season lightly with salt, white pepper, and nutmeg. Sprinkle with grated Beaufort. Repeat layers, seasoning each and topping with cheese, reserving 2 tablespoons.
Pour the broth gently over the layers, ensuring it seeps to the bottom. Finish with remaining cheese and dot with the rest of the butter.
Bake at 180°C for 1 hour until golden and tender.
Serve hot from the dish as an ideal accompaniment to roasted meats.
Source: The Regional Cuisines of France.
