To the question that was put to me:what is the difference between the gratin Dauphinois and the gratin Savoyard, it is the addition of cheese that characterizes this dish of potatoes preferably cooked in broth without milk or cream. No egg and no cheese in the gratin Dauphinois! but on the other hand cream and garlic, and even for me white leek.
Peel the potatoes and cut them into fairly thin, regular slices. Sponge them carefully. Butter a gratin dish with 30 g of butter. Finely grate the Beaufort.
Spread a first layer of potatoes in the dish, salt moderately, pepper and nutmeg. Sprinkle with grated Beaufort cheese. Fill the dish with layers of seasoned potatoes and dust with cheese. Reserve 2 tablespoons of grated cheese.
Gently pour the broth over the potato layers, allowing it to penetrate all the way to the bottom. Then dust with the rest of the grated cheese and add the rest of the butter in pieces.
Bake in the oven at 180°C for one hour.
Serve hot in the dish as a garnish for roasted meat.
Source:The Regional Cuisines of France.
