Gratin Savoyard
(serves 6)
- 1.5kg of potatoes
- 100 g of butter
- 150g of Tomme de Savoie cut into thin slices
- 1 1/2 litres of stock (made with stock cubes)
- Nutmeg, salt and pepper
Peel the potatoes and cut them into thin slices.
Grease a gratin dish and cover the base with a layer of potato slices, then sprinkle with Tomme de Savoie. Add a second layer of potatoes, season, and then add more Tomme de Savoie. Continue until all the cheese and potatoes are used up.
Finish with seasoning and a layer of Tomme de Savoie.
Pour over the stock, and then distribute a few knobs of butter over the surface. Cook in a medium oven. (approximately 1 hour).
