Gratin Savoyard – Bruno Albouze

one of the best comfort food dish a luxurious combination of scalloped potatoes cream garlic and cheese pretty rich indeed but hey who gives a damn here i'm gonna show you three ways to making this awesome dish you'll pick the one you like hey i am bueno albus welcome to the real deal cooking channel this is so [Music] it's insane okay let's get to work first i'm going to peel my potatoes and then soak them in cold water to prevent from browning always purchase more potatoes than you need just in case next slice out potatoes using your mandolin mandolin is very useful for some vegetables and fruits such as cucumbers zucchini carrots apples and so on and works very well with potatoes as well here is a couple of tricks to avoid injuries so first of all you never want to expose your fingertips too close to the blade you want to hold firmly your potato then as you go and just about halfway through open up your hand and continue to slice with minimum pressure let the blade do the job for you no pressure though if you don't picture yourself doing so skip it and use the safety guard next i'm gonna shred some gruyere cottage cheese or you can even use tom de saboa let's make our first grata savoyage using a cast iron dish grease with butter or oil and line it with a piece of parchment paper and simply overlap potatoes when you are done with the first layer season with salt pepper garlic powder and nutmeg add some heavy cream and cheese repeat twice and top with parmigiano-reggiano you could also bring to a boil and let infuse heavy cream with herbs garlic nutmeg salt and pepper though you got to know how much heavy cream you're gonna use otherwise you're gonna end up with some leftover so i would guess that that method i'm using is the most convenient it's gonna cook for about two hours so it's gonna have time to infuse in the oven so everything is going to mingle anyway then cover the dish with a microwave safe plastic wrap and aluminum foil and bake at 350 degrees fahrenheit 180 degrees celsius for one hour and a half then uncover increase oven temperature to 450 fahrenheit to 30 celsius and cook for an additional 20 minutes gorgeous so we are done with the first grata let's do the second one using a baking tray instead or hotel pan same protocol so what's great about that one is that it can be made in advance refrigerated and cut into desired shapes a profitable approach for restaurant catering parties and so on katan savoya is without any doubt to die for by itself but what about served with some bacon and sunny-side up eggs scrambled eggs oh what about ratatouille salad stew braising steaks poultry you name it though since it's got some cheese we should avoid seafood so the last gratin we're gonna make it's an upscale one i would dare to say mission style dish more time consuming for sure but hey no pain no gain so i'm gonna use a taut ring to build that one so basically you make potato coins out of potato slices and save scraps for another grata or your next soup so to build that one i'm gonna use clarified butter instead of heavy cream because i'm afraid that it may escape from the tart ring but don't worry i'm gonna drizzle some anyway once finished now you've got some awesome options for your next event please try this out take a pic and tag me on instagram at bruno albus don't forget to subscribe to my cooking channel and website thank you again for your support i hope guys you enjoyed this beautiful dish to get the full recipe and much more take a look at my website at brunoalbus.com bon appetit and see you soon you

Channel: Bruno Albouze

Views: 140,754

Keywords: bistro, vegetarian, potato gratin, gratin savoyard, potatoes, savoie

Id: DgSzwhvaE8U

Length: 5min 1sec (301 seconds)

Published: Mon May 17 2021