Savoyard Potatoes are a creamy and cheesy dish that everyone will love. This recipe is perfect for a comforting side that pairs well with many main courses.
Why Make This Recipe of Savoyard Potatoes
Savoyard Potatoes are easy to prepare and offer a rich flavor. This dish is great for family dinners or gatherings. It adds a touch of elegance to your meal while keeping things simple. Plus, the ingredients are often found in your kitchen, making it accessible and convenient.
How to Make Savoyard Potatoes
Making Savoyard Potatoes is straightforward. Just follow these easy steps:
Ingredients:
- 2 pounds potatoes
- 2 cups heavy cream
- 1 cup grated cheese (Gruyère or Emmental)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Nutmeg (optional)
- Butter for greasing
Directions:
- Preheat the oven to 375°F (190°C).
- Peel and thinly slice the potatoes.
- In a mixing bowl, combine heavy cream, garlic, salt, pepper, and nutmeg (if using).
- Grease a baking dish with butter.
- Layer half of the sliced potatoes at the bottom, pour half the cream mixture over, and sprinkle with half the cheese.
- Repeat the layers with the remaining potatoes, cream, and cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until golden and bubbly.
- Let it rest for a few minutes before serving.
How to Serve Savoyard Potatoes
Savoyard Potatoes can be served warm as a side dish. They pair well with meats like roasted chicken or beef. You can also enjoy them as a hearty vegetarian option.
How to Store Savoyard Potatoes
To store leftover Savoyard Potatoes, let them cool completely. Place them in an airtight container in the fridge. They can last for about 3-4 days. You can also freeze them for longer storage, making sure to use a freezer-safe container.
Tips to Make Savoyard Potatoes
- Use a mandoline to slice the potatoes evenly.
- For extra flavor, add herbs like thyme or rosemary to the cream mixture.
- Make sure to cover the dish tightly with foil to keep moisture in during baking.
Variation of Savoyard Potatoes
You can customize this dish by adding vegetables like spinach or mushrooms. Experimenting with different cheeses can also change its flavor profile.
FAQs about Savoyard Potatoes
1. Can I use different types of cheese for Savoyard Potatoes?
Yes! You can try different cheeses, such as cheddar or mozzarella, for a unique twist.
2. Can I make Savoyard Potatoes ahead of time?
Absolutely! You can prepare them a day in advance, then bake before serving.
3. Where can I buy the ingredients for Savoyard Potatoes?
You can find the ingredients at any grocery store.
Buy it here
Savoyard Potatoes are a delicious addition to any meal. Enjoy making this cheesy delight!
Scattered Sushi
Ingredients
Pickled Lotus Root
- 3/4 cup unseasoned rice vinegar
- 12 ounces renkon (lotus root) See Tip
- 3 tablespoons sugar
- 1 teaspoon kosher salt such as Diamond Crystal
- 1 inch piece ginger, peeled and thinly sliced
Vegetable Mix
- 4 dried shiitake mushrooms 12 if not using kanpyo
- 1 ounce kanpyo (dried gourd strip) Optional
- 1/2 large carrot, peeled and cut into 2-inch long matchsticks
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1 tablespoon sugar
Kinshi Tamago
- 3 large eggs
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons vegetable oil Plus more as needed
Sushi Rice
- 2 cups sushi rice
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 1/4 teaspoons kosher salt
- Vegetable oil for greasing
Toppings
- 8 ounces deveined, shell-on large shrimp
- 1/4 cup sake
- 1/4 teaspoon kosher salt
- 1 pre-cooked/grilled unagi filet About 12 ounces
- 4 ounces ikura (salmon roe)
- 8 ounces blanched snow or sugar snap peas
- 4 shiso leaves
- 1 avocado, sliced
- 1 Japanese cucumber 1/2 English cucumber or 2 Persian cucumbers, sliced Into rounds or half moons
- 2 teaspoons white sesame seeds
- Shredded nori
Instructions
Prepare the Pickled Lotus Root
- In a large bowl, mix 4 cups of water with 1 teaspoon of rice vinegar. Peel and slice the lotus root into thin rounds (about 1/8-inch thick) and soak it in this mixture.
- In a small saucepan, combine 2 cups water, 3/4 cup rice vinegar, sugar, salt, and ginger. Bring to a boil, stirring until the sugar dissolves, about 6 minutes.
- Drain the lotus root and transfer it to a heat-proof container. Pour the hot mixture over it, ensuring it’s submerged. Once cooled, store it in the refrigerator for up to a week.
Prepare the Vegetable Mix
- Soak shiitake mushrooms in 3/4 cup cold water for about 30 minutes until soft. Squeeze out the excess water and reserve the soaking liquid (shiitake dashi). Strain 3/4 cup of the liquid into a medium saucepan.
- Remove and discard mushroom stems, slice the caps, and set them aside.
- If using kanpyo: Bring 4 cups of water to a boil. Rinse the kanpyo in cold water, then rub with salt, rinse again, and transfer to boiling water for 3 minutes. Move to an ice bath, squeeze out water, and chop finely.
- In the saucepan with shiitake dashi, combine mushrooms, kanpyo (if using), carrots, soy sauce, sake, mirin, and sugar. Simmer until liquid is absorbed, around 20-25 minutes. Cool it down and store in the fridge for up to 3 days.
Prepare the Kinshi Tamago
- Beat the eggs in a bowl and strain through a fine-mesh sieve into a measuring cup.
- Mix in sugar, salt, and water. Heat a non-stick pan over medium and lightly oil it.
- Pour a thin layer of egg mixture into the pan, cook until set, then cool it on a rack. Repeat until all the mixture is used, rolling and slicing the omelets into thin ribbons.
Prepare the Sushi Rice
- Rinse sushi rice under cold water until clear. Soak it in 2 cups of water for 30 minutes.
- Boil the rice, reduce heat, cover, and cook for 15 minutes. Let it sit covered for another 10 minutes.
Prepare the Shrimp and Unagi
- While the rice cooks, heat the oven to 425°F and warm the unagi for about 5 minutes.
- For the shrimp, simmer them with sake, water, and salt for 1 minute. Steam off the heat for another 5 minutes before removing the shells.
Assemble the Chirashi
- Fold the vegetable mix into the rice, scatter egg ribbons on top, and arrange the lotus root pickles, shrimp, unagi, and your favorite toppings.
- Enjoy this beautiful dish right away!
