Recipe Savoyard potatoes from of 19-05-2016 [Updated on 18-03-2017]
Savoyard potatoes are a typical side dish of the kitchen piedmontese based on potatoes and cheeses, usually Gruviera, Fontina or Emmental. The potatoes are first boiled and then passed back in the oven with the addition of milk and cheese, thus creating a tasty and creamy dish with a nice gratin surface. More than a side dish, to tell the truth, the Savoyard potatoes they are a unique dish, truly enjoyable: with few ingredients and quickly, you will bring to the table a dish that is super appreciated by the whole family. Girls, I'm in Valencia, where I accompanied Ivano for a two-day conference on marketing and SEO, I hope to find some time to take a tour of the city, I would especially like to see the market, even if it is open only in the morning I see it difficult, but certainly tonight paella and sangria are waiting for me and this is enough for me as an extra;) Girls, I leave you to the recipe of these excellent baked potatoes with milk and cheese, see you later: *
How to make Savoyard potatoes
Peel the potatoes, wash them and cut them into slices not too thick (no more than 1 cm).
Bring water to a boil in a saucepan, immerse the potatoes and cook for 10 minutes, so that they begin to soften without cooking.
Drain the potatoes and arrange them in a pan (mine was 32 × 24 cm) creating a single layer, crossing the slices a bit.
Season with salt and pepper, add the milk, the butter into small pieces and the diced cheese and cook for about 30 minutes in a preheated oven at 190 ° C.
Your Savoyard potatoes are ready. You can serve them hot or even lukewarm.