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Cooking + Entertaining

Savoyard potatoes: the recipe for a rich and stringy side dish

Savoyard potatoes: the recipe for a rich and stringy side dish


The Savoyard potatoes I am a outline rich and tasty, a recipe resulting from the encounter between Piedmontese and French cuisine. Easy to make, just cut the potatoes into thin slices and blanch them in salted boiling water for a few minutes; once drained, they are spread in layers in a pan, alternating with stringy cheeses with a strong taste.

Sprinkled on the surface with grated parmesan and shavings of butter, they are finally baked in the oven until golden brown: creamy to bite into and with an irresistible gratin on the surface, Savoyard potatoes are the perfect accompaniment to any meat-based second course, ready to seduce friends and loved ones on the occasion of a special invitation.

You can also enjoy them as single dish, to be completed with a seasonal side dish or a fresh and crunchy salad, for a quick and informal dinner suitable for the whole family. In our recipe, we chose to use asiago and fontina cheese; you can also add gruyère, emmental or replace them with i pasta filata cheeses that you prefer.

For an even more creamy and enveloping touch, you can replace the milk with the sour cream.

Find out how to make Savoyard potatoes by following the procedure and advice step by step. If you liked this recipe, also try mashed potatoes au gratin and mashed potatoes.

How to prepare Savoyard potatoes

Peel the potatoes with a potato peeler 1.

Cut them into not too thin slices 2.

Place the potatoes in a large saucepan with plenty of lightly salted boiling water 3.

Cook them for 10 minutes from boiling, then drain them 4.

Butter a 22 cm diameter mold with a small knob of butter and lay out a first layer of potatoes 5.

Season with a pinch of salt and pepper 6.

Add two-thirds of the cheese cut into pieces 7.

Sprinkle with grated parmesan 8.

Start making the second layer of potatoes 9.

Complete until the ingredients run out ten.

Sprinkle the surface with the remaining cheese then distribute shavings of butter 11.

Pour the milk along the edges of the pan 12then bake at 190°C for about 30 minutes, turning on the grill for the last 5 minutes to form a crispy crust.

When the surface is nicely browned, remove the Savoyard potatoes from the oven and serve them piping hot.


Savoyard potatoes are excellent served hot and freshly cooked. If there are any left, you can store them in the fridge for 2 days in a special airtight container, heating them for a few minutes in the microwave.

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