Potatoes Savoyarde

September 11th, 2012

I received a new cookbook over the Labor Day weekend from family members.  They know my love for French cooking.  I knew immediately what recipe I would try first.  One of the foods that the French do so well is the potato.  From pommes frites to  Gratin Dauphinois, the humble potato is showcased at its best.

I made a variation of Potatoes a la Boulangere.  At one time, it was the practice in France to leave a roast with the town boulangere (baker) on Sundays.  He would roast the meat in his bread oven while the town’s people were at church.  Each family would pick up their roast after services.  It was traditional to place large pans of potatoes under the meats to catch the drippings and pick up the flavors of the roasts.

The variation, Potatoes Savoyarde, comes from the Savoy, high in the French Alps.  The addition of ham or bacon and Gruyere or Emmentaler cheese makes the dish hearty enough to be a main course.

The book French Classics Made Easy by Richard Grausman is one of those cookbooks that you will use over and over again.  Traditional dishes like Beef Burgundy and Cassoulet are made easy while still retaining the well loved flavors.  I absolutely loved the potatoes savoyarde.  They were easy to make and full of flavor.  Unfortunately I dined alone so I halved the recipe.  David is on his motorcycle on his way to Vermont.  I will be joining him in a few days.  Update:  I am now in beautiful Vermont and am looking forward to sharing some scenic images with you soon.

I enjoyed my potatoes with leftover grilled chicken and snow peas.  Thanks Dave and Darla for a thoughtful gift.


1 tablespoon butter
2 onions, chopped
4 pounds large Yukon Gold potatoes (about 8), peeled and cut into 1/8-inch slices
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups chicken or beef stock
3 ounces diced ham or cooked bacon
2/3 cup grated Gruyere or Emmentaler cheese

Preheat oven to 450 degrees F.

In a skillet, melt the butter over medium-high heat.  Add the onions and saute until lightly browned, about 4 minutes.

Layer the potatoes and onions in an ovenproof casserole or baking dish and season with salt and pepper.  Mix in the cooked bacon.

In a saucepan, brig the stock to a boil and pour it over the potatoes.  Top with grated cheese.  Bake the casserole in the oven until the potatoes are tender, about 45 minutes.  Adjust the oven temperature if necessary so that the stock boils gently.

Printable recipe

13 responses to “Potatoes Savoyarde”

  1. EliFla says:

    I love this recipe….well I really love all potatoes recipes …I’m going to try it, even because it seems easy :D, have a nice day, xxooxoxox, Flavia

  2. Yes, the French do a fabulous job with potatoes and I love everyone of the dishes. That is a very nice cookbook. I received it in a give-away and I’ve used it several times.

    Have fun in Vermont. I love all of their covered bridges. Have I told you how much I like your new look on your blog? Very nice!

  3. bellini says:

    I would never turn down a potato and this may become one of my favourite ways.

  4. Your new header is great Penny! This dish sounds like something I would love. Enjoy your time in Vermont!

  5. Susan says:

    What a lovely gift and you chose the beautiful potato to break it in. Excellent.

  6. Big Dude says:

    With bacon and good Swiss cheese, they have to be delicious.

  7. Your pictures and this recipe seriously have me drooling. I can’t wait to try this!

  8. Paula says:

    Your recipes and photos are wonderful. Its dinner time here, your making me hungry.

  9. katiez says:

    Love4 Savoyarde…. I make it lots but have never added bacon…. or ham. I think I have a new ‘one dish dinner’ (well, except for a veg LOL)

  10. katiez says:

    Hmmm….. didn’t need a ‘4’ in there.

  11. I am reading ‘As Always, Julia’, a collection of letters between Julia Child and her friend, Avis DeVoto, sent back and forth during the ‘birth’ of Julia’s fabulous cookbook on French cooking. I’ve always wanted to cook ‘more metropolitan’ than the fried chicken and mashed potatoes of the south where I grew up. I am thinking your blog may lead me to some interesting recipes and therefore, some delightful meals.

  12. Lucy Pier says:

    I need to get this cookbook. I agree about the French and potatoes. I had fries at an unpretentious cafe on Boulevard Saint-Michel in May: Best I have ever had. Very fresh.

  13. grace says:

    well, this is just comfort food at its most elegant! great cheese choice, and i love the dish in which it was baked!

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