Roast Shallot Savoyarde Potatoes

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Servings: 6 Difficulty: Advanced
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Creamy, roasted shallot potato gratin with a rich and comforting texture
Roast Shallot Savoyarde Potatoes recipe image

This elegant yet comforting dish transforms simple Idaho potatoes into a luxurious centerpiece. The key is the roasted shallot puree, which adds a deep, sweet-onion flavor without any harsh bite. Layered with thin slices of potato and baked in heavy cream, the result is a tender, velvety gratin that holds its shape beautifully. It’s the perfect side for a roast chicken or beef, or a hearty vegetarian main. The aroma of roasting shallots fills the kitchen, promising a meal that is both sophisticated and deeply satisfying. Serve warm for the best texture and flavor.

Roast Shallot Savoyarde Potatoes recipe image
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Roast Shallot Savoyarde Potatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 380.4

Description

This elegant yet comforting dish transforms simple Idaho potatoes into a luxurious centerpiece. The key is the roasted shallot puree, which adds a deep, sweet-onion flavor without any harsh bite. Layered with thin slices of potato and baked in heavy cream, the result is a tender, velvety gratin that holds its shape beautifully. It&# 226;ÂÂs the perfect side for a roast chicken or beef, or a hearty vegetarian main. The aroma of roasting shallots fills the kitchen, promising a meal that is both sophisticated and deeply satisfying. Serve warm for the best texture and flavor.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. Slice the shallots thinly, about 1/8-inch thick.
  3. Toss the sliced shallots with olive oil, salt, and pepper.
  4. Spread the shallots in a single layer on a shallow baking pan.
  5. Bake the shallots for 30 minutes, or until tender and lightly caramelized.
  6. Transfer the roasted shallots to a food processor and puree until completely smooth.
  7. With the processor running, slowly pour in the heavy cream and blend until combined. Set aside.
  8. Increase the oven temperature to 375ðF (190ðC).
  9. Slice the peeled Idaho potatoes thinly, about 1/8-inch thick.
  10. Lightly butter a 9x13 inch casserole dish.
  11. Spread approximately 1/2 cup of the shallot-cream mixture on the bottom of the dish.
  12. Layer half of the potato slices over the shallot mixture, slightly overlapping them.
  13. Spread another 1/2 cup of the shallot mixture over the potatoes.
  14. Add the remaining potato slices in a layer.
  15. Pour the remaining shallot-cream mixture evenly over the top potatoes.
  16. Cover the dish tightly with aluminum foil.
  17. Bake for 1 hour.
  18. Remove the foil and bake for an additional 30 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
  19. Remove from the oven and let stand for 20 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 380.4kcal
% Daily Value *
Total Fat 33.9g53%
Saturated Fat 18.3g92%
Cholesterol 88.0mg30%
Sodium 12.2mg1%
Total Carbohydrate 16.2g6%
Dietary Fiber 1.8g8%
Sugars 2.7g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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