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Vegetarian, South and mountains

Savoyard gratin with beaufort cheese and green salad

Savoyard gratin with beaufort cheese and green salad is a dish of potatoes cooked in broth and layered with beaufort, serving 4, ready in 1 hour 20 minutes, rated easy, for €2.40 per person. Its success depends on a well flavored broth and a garlic rubbed dish, which bring all the taste without any cream.

A savoyard gratin cooked in broth, lighter than a dauphinois and just as comforting, loaded with beaufort cheese.

Savoyard gratin with beaufort cheese and green salad
Total time
1 h 20
Difficulty
Easy
Cost per person
€2.40
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Unlike a dauphinois gratin, this one has no milk or cream. The potatoes cook directly in broth, soaking it up layer by layer, while the beaufort melts between the slices and forms a golden crust on top. The result feels lighter in texture, but just as comforting, with that distinct mountain flavor beaufort is known for.

It's a great dish for a slow winter Sunday with the family, served with a simple green salad that brings some freshness against the rich, melty gratin. Kids love it as much as adults do, and it needs very little attention once it's in the oven, leaving you free to do something else while it bakes.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Grated beaufort cheese 180 g
  • Butter 30 g

Pantry

  • Vegetable brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Celery

The step by step recipe

  1. Peel the potatoes and slice them thinly, without rinsing them.

    The starch helps bind the gratin together.

  2. Rub a baking dish with garlic and butter it generously.

    Don't be shy with the butter, it creates the crust.

  3. Layer the potatoes, scattering beaufort between each layer, with a light sprinkle of salt and pepper.

    The broth is already salty, so go easy on the salt.

  4. Pour in the hot broth and dot the top with small pieces of butter.

    The broth should just reach the top layer of potatoes.

  5. Bake at 180°C and serve with the dressed green salad. 1 h

    Cover with foil for the first 30 minutes, then remove it to let the top brown.

Our tips to get it right

  • Slice the potatoes evenly, about 3mm thick, using a mandoline if you have one, for even cooking throughout.
  • Pick a homemade or good quality vegetable broth, since it replaces the cream and carries most of the flavor.
  • If the top browns too fast, lower the oven to 160°C instead of covering it again, so the crust stays crisp.

The variations

  • Swap the beaufort for comté or emmental if you can't find it, the flavor will be milder but still melts beautifully.
  • For a richer version, add a splash of heavy cream between two layers of potatoes.
  • For a quicker version for kids, slice the potatoes thinner, they'll cook faster and the gratin will turn out even softer.

What to serve it with

  • A sharply dressed green salad
  • Thin slices of cured ham
  • A glass of white wine from Savoie

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave to bring back the crispy top.

Questions about this dish

Can you make savoyard gratin ahead of time?

Yes, you can assemble it the day before and keep it in the fridge before baking. Let it come back to room temperature first, or add a few extra minutes to the baking time.

Should you rinse the potatoes before slicing them?

No, skip that step entirely. The starch left on the surface helps bind the gratin and thicken the broth as it cooks.

Can you use a different cheese instead of beaufort?

Yes, comté or emmental both work well if you don't have beaufort on hand. The flavor will be a bit milder, but the gratin will still melt nicely.

Does savoyard gratin freeze well?

Yes, once it's fully cooled, you can freeze it in individual portions. Thaw it in the fridge, then reheat in the oven to keep the texture right.

How long does it take to make a savoyard gratin with beaufort cheese and a green salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a savoyard gratin with beaufort cheese and a green salad?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a savoyard gratin with beaufort cheese and a green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, celery. Always check the labels of the products you buy.

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