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Savoyarde Potatoes (Pommes de Terre Savoyarde)

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00414

Ingredients
US standard
Potatoes, washed, peeled, cut into ¼-inch (0.63- centimeter) slices
3 pounds
Butter
3 ounces
Onions, peeled, cut julienne
12 ounces
Salt
To taste
White pepper, ground
To taste
Chicken stock, seasoned, heated to a boil
1 pint
Parsley, freshly chopped, excess moisture removed
2 ounces
Gruyère cheese
8 ounces
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 375°F (190°C).
  3. In a sauté pan, melt the butter, add the onions, and season. Sauté until very soft and beginning to brown.
  4. Place the potatoes in a hotel pan, season with salt and pepper, and top with the onions.
  5. Pour the hot chicken stock over, and bake until the potatoes are half way done. Sprinkle with gruyère cheese and bake until fork tender. Hold at 135ºF (57ºC) or higher.
  6. Sprinkle with chopped parsley before serving.