A classic potato dish of haute cuisine, Gratin de Pommes de Terre a la Savoyarde (gra-tan d’ pohm d’ tair ah lah sa-voh-yahr) goes beautifully with steaks.
1 garlic clove, halved
1 oz. butter
1 lb. potatoes, peeled and cut into -inch slices
1 teaspoon salt
1 teaspoon black pepper
6 oz. Cheddar cheese, grated
1 egg, lightly beaten
10 fl. oz. beef stock
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Rub the garlic clove halves over the bottom and sides of a medium-sized flameproof baking dish. Grease the baking dish with 1 tablespoon of the butter.
Place about one-third of the potato slices on the bottom of the baking dish and sprinkle over ½ teaspoon of the salt, ½ teaspoon of the pepper and 1 ounce of the grated cheese. Top with another one-third of the potatoes. Sprinkle on the remaining salt and pepper and another 1 ounce of the cheese. Top with the remaining potato slices.
In a medium-sized mixing bowl, beat the egg and beef stock together with a fork until they are well blended. Pour the mixture into the baking dish.
Place the dish over moderate heat and bring the liquid to the boil. Remove the dish from the heat and sprinkle the remaining grated cheese on top. Cut the remaining butter into small pieces and dot them over the top of the mixture.
Place the dish in the oven and bake for 45 to 55 minutes, or until the potatoes are tender but still firm.
Remove the dish from the oven and serve at once.