Potato Savoyarde

click on image to see larger size

I tried making this recipe and it's really nice. It's a variation of the Dauphinoise Potato. The main difference is the Dauphinoise potato is made with cream and garlic. This one is made with broth and cheese on top. It turned out wonderfully and I will definitely be making these again (can you say Christmas dinner) They are very easy to make. This picture doesn't do these mouth watering potatoes justice but since I made it I thought I'd post it anyway.

Preheat oven to 200 deg C/ 375F
Serves 2 generously and let's face it if we're not being generous why bother :o)

2 large potatoes, peeled and thinly sliced
1 can consomme or 1 1/2 c chicken broth
1 egg, beaten
150 grams Gruyers cheese, grated
butter optional
salt and pepper and nutmeg

I coated my baking dish with spray olive oil. Mix all the ingredients above together except the cheese. Transfer to the baking dish, sprinkle over the cheese and dot with butter if desired. Bake 45 minutes or until brown and crispy on top.

NOTE: For additional color sprinkle smoked paprika over the cheese before you bake it. I didn't do it this time but I think even a little liquid smoke would be nice in these.