Potato Savoyard

If you think this potato dish looks a lot like Escoffier’s gratin Dauphinois you would be right. The only difference is the substitution of consommé for scalded milk or cream.

It’s a healthier version of course, with nothing like the same amount of fat. You could reduce the fat content even more if you wished by leaving out the Gruyère and using a dusting of Parmesan istead.

1kg potatoes, peeled and sliced thinly
1 egg, beaten
500ml consommé soup, tinned
150g grated Gruyère cheese
Salt, pepper and grated nutmeg to taste.

Preheat the oven to 200°C, 375°F

Rub the inside of an earthenware oven dish with garlic, then butter it generously.

In a bowl, thoroughly mix all the ingredients except the cheese and transfer them to the oven dish, layering the potato carefully to get an even depth all round. Cover with the cheese, dot with ‘nuts’ of butter and bake for 45 minutes.

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