something simple, yet special for a chilly winter’s night. an acquaintance mentioned a particular style of wine from the savoie region of france causing me to have a vivid flashback of julia child making potatoes savoyarde. it’s probably one of the most simple dishes in the world to make, because it’s really just cheese and potatoes.
Adapted from Julia Child
2 medium. russet or yukon gold potatoes; skin on and sliced 1/8” to 1/4″ thickness
1/2 cup (4oz) coarsely grated gruyere cheese
1/4 cup chicken stock
1 large. garlic clove; finely chopped
1 tbsp. fresh thyme leaves
salt and pepper
butter for preparing baking dish
1. Heat oven to 375F.
2. Arrange a single layer of potatoes overlapping in the bottom of a small buttered casserole or low soufflé dish (6″ – 7″ in diameter).
3. Sprinkle with salt, pepper, 1/3 of the thyme, 1/3 of the garlic, and 1/3 of the cheese. Repeat for two more layers.
4. Add chicken stock, slowly pouring in along the edge to avoid disturbing the layers.
5. Cover snugly with aluminum foil and bake for 40 minutes. Remove foil and continue cooking for 20 minutes until nicely browned.