Pommes de Terre Savoyarde

Side Dishes

(Scalloped Potatoes Savoyarde)

Coq au Vin avec des Pommes de Terre Savoyarde

Coq au Vin avec des Pommes de Terre Savoyarde

Adapted from Julia’s Kitchen Wisdom by Julia Child

These potatoes are great for any meat dish: Coq au Vin, boeuf bourguignon, boeuf au poivre…you name it. They are flavorful, cheesy, crusty and soft…simply delicious.

Ingredients:

  • 2 lbs boiling potatoes
  • 3 cups thinly sliced onions
  • 1½ cups grated Gruyère cheese
  • 2 cups chicken stock

Directions:

  1. Preheat the oven to 425F (218C).
  2. Peel the potatoes one at a time. Cut them into ¼-inch thick slices and drop them into cold water.
  3. Sauté the onions in some vegetable oil.
  4. After draining and drying the potato slices, layer the bottom of a baking dish with them. Top the potatoes with the onions and then the cheese.
  5. Pour the chicken stock over the potatoes to cover by three-quarters.
  6. Bake in the preheated oven for about 40 minutes, basting several times until the liquid is absorbed and the potatoes are nicely browned.

 

Comments: This is not a complex side dish. They do bake for a while so they are perfect if you need to finish making the main course. I made them with the Coq au Vin and it was a very satisfying meal.

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