[Sca-cooks] Outlands Coronation Feast-PSA

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Apr 22 05:07:37 PDT 2009

On Apr 22, 2009, at 3:55 AM, Stefan li Rous wrote:

> However, period or not, I'd like to see your recipe for this "gratin  
> savayard". Might be an interesting dish to fix at home.

Gratin Savoyard is Pommes Boulangere with garlic and cheese, silly. ;-)

Okay, I was gonna leave you hanging, but try this:


The name indicates it's from Savoy, in Southeastern France (that weird  
part of the world whose diet consists of pork, duck, and goose fat --  
plus salt and garlic... this is the land of confit d'oie, confit du  
canard, and rillettes -- and everybody lives to be 110).

It's noteworthy in that, unlike the potato gratins of, say, Normandy  
(but like traditional pommes boulangere, or bakery potatoes), it's not  
in a creamy sauce, which makes it a bit less rich than its Northern  
counterparts, which means you can serve it with different things. In  
its simplest form, it's sliced potatoes layered with cooked onion,  
baked slowly with enough broth in the pan to not quite cover the  
potatoes. As the potatoes cook, they partially disintegrate into the  
broth, creating a thick sauce, which keeps the dish moist without  
broth running all over your plate. Gratin Savoyard is seasoned  
additionally with garlic, and topped with cheese, which is then  
browned in a hot oven or under a broiler.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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