Savoyard Potatoes

Name: Savoyard Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Potatoes 2.2 lbs; Fontina cheese (or Gruyere and Emmental) 7 oz; Butter 3 ½ tbsp; Whole milk ½ cup; Fine salt to taste

it de fr es br

474

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 474
Carbohydrates g 39.6
of which sugars g 2.9
Protein g 17.8
Fats g 27.2
of which saturated fat g 14.59
Fiber g 3.3
Cholesterol mg 76
Sodium mg 572

Difficulty: Very easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Savoyard potatoes, seriously good stuff, bring those comforting flavors of Piedmont right to your table. They blend Italian and French traditions in a way that just works. So... Slices of potato are layered up and baked until they get golden and a bit crispy on the edges, with all that moist and cheesy goodness melting through every bite. And look, what makes this dish stand out is the mix of cheeses—usually Groviera, Fontina, or sometimes Emmentaler—which gives it a rich flavor and that pull-apart, tender texture folks really really love in a proper potato gratin. The taste is kinda bold, but not too heavy. You can really sense the influence from over the border, since the recipe itself comes from a time when Piedmont’s food got shaped by French ideas. So here's the thing, you get something that feels like a French potato dish but with all the warmth and rustic vibe of northern Italy.

Throughout Piedmont, people have been making this classic side for years, especially when the weather calls for something a bit more cozy and filling. It’s the kind of food that works at big family gatherings or any meal where you want something simple but special. And the secret? Those layers. The potatoes soak up all the flavors from the cheeses, and by the time it hits the table, you get a pan full of creamy, bubbling, Savoyard potatoes that go with just about anything. Some towns use extra Fontina for more stretch—super super stretchy—while others mix in Emmentaler for a nutty touch. You’ll find small twists all over the region. And you know, there’s just something about the way the cheese and potato combo turns out so melty and savory that folks can’t get enough of it. With its roots in both Alpine cuisine and regional French dishes, this is one of those recipes that keeps showing up because it’s just plain delicious. For sure, it's always a crowd-pleaser at any Italian table. Whether it’s a holiday feast or a cozy dinner night, these potatoes bring a taste of Piedmont’s heart and tradition to your plate every time. Pretty simple.

How to prepare Savoyard Potatoes

To make Savoyard potatoes, start by peeling the potatoes 1, then slice them with a mandoline to obtain slices about 1/8 inch thick 2. Bring a pot of salted water to a boil and blanch the potato slices for a few minutes 3.

Drain the potatoes 4 and let them cool and drain in a colander 5. Now, cut the fontina into strips and then into cubes 6 and set aside.

In a small pot, place the butter in pieces 7 and melt it over low heat 8. Meanwhile, butter a baking dish and line it with parchment paper, then arrange the potato slices in a fishbone pattern, slightly overlapping them 9.

With the help of a spoon, spread the melted butter over the entire surface 10 and also the milk 11. Take the fontina cubes 12.

and distribute them evenly over the potatoes 13. Bake the potatoes in a preheated static oven at 392°F for 15 minutes, then continue for another 5 minutes with the grill. Once cooked, remove the dish from the oven 14, slice, and serve the Savoyard potatoes hot and melty 15.

Storage

Savoyard potatoes are best consumed immediately; if there are leftovers, you can store them in the refrigerator for up to one day, covered with plastic wrap, and then reheat in the oven before serving.

Freezing is not recommended.