POTATO GRATIN – GRATIN SAVOYARD

FONDANT!

POTATO GRATIN – GRATIN SAVOYARD

This delicious gratin will melt in your mouth! If you have guests, make sure you make enough of it! This regional recipe is called gratin Savoyard because it contains cheese! You can find many different recipes but this one is truly amazing! Enjoy this traditional French dish with your favorite meat!

Preparation: 30 min. baking time: 1 hour

4 servings

2 ½ lbs of gold potatoes

2 ½ cups heavy cream

5 ¼ shredded Swiss cheese

Salt and pepper

1 big pinch of nutmeg

1 garlic clove

1 tsp butter

Peel the potatoes and slice them thin (using a mandoline or a food processor). Put them in a big bowl and cover with cold water. Let stand 10 minutes. Strain the potatoes and pat dry with paper towel.

In a medium bowl, combine the heavy cream with ¾ of the shredded cheese. Season the preparation with salt, pepper and nutmeg.

Preheat the oven to 350 F.

Rub a baking dish with the garlic clove. Butter the dish. Layer 1/3 of the potatoes in the bottom of the dish and cover with some cream and cheese. Repeat this operation twice. Spread the rest of the cheese on top of the preparation.

Bake for an hour or until the potatoes are melting and the cheese turns golden brown. You can cover the gratin with aluminum foil if browning too fast.

Bon Appétit!

RATATOUILLE

ZUCCHINI

RED PEPPERS

EGGPLANT

TOMATOES

IT IS TIME TO TOUILLE.... THE RATATOUILLE!

RATATOUILLE

Bring the South of France into your plate! This vegetable recipe originated near Nice is the perfect accompaniment to lamb (leg, chops and shanks), veal, pork, chicken, seafood or fish. Ratatouille can be served warm or cold. The word ratatouille comes from the word ‘touiller’ which means to toss food. Enjoy this fabulous vegetable dish with a wine from the South of France!

Preparation: 30 min; cooking time: 45 min.

4 Servings

4 tbsp of extra virgin olive oil

1 onion, chopped

2 garlic cloves, minced

3 tomatoes

2 red peppers

1 eggplant

3 zucchinis

10 fresh basil leaves chopped

5 sprigs of thyme

Salt and pepper

Bring some water to a boil in a large saucepan. Add the tomatoes and boil 45 seconds. Strain and rinse with cold water. Peel them and remove the stem.

Rinse and remove the seeds from the peppers.

Cut both sides of the eggplant and zucchinis.

Dice all the vegetables.

In a large skillet, heat 1 tbsp of olive oil on medium high heat and add the peppers. Cook 5 minutes.

Place the peppers in a plate. Set aside.

Repeat the same operation for each vegetable, including onion and garlic. It’s important to cook all the vegetables separately!

Mix all the vegetables together. Add the chopped basil leaves and fresh thyme leaves removed from their stems. Cook 20 minutes. Season the ratatouille with salt and pepper.

Bon Appétit!

TELLEMENT BON!

French Recipes and Cuisine