This oven baked 4-ingredient potato gratin savoyard is the kind of simple, dependable side dish that earns a permanent place in the family recipe box. Savoyard-style gratin comes from the Savoy region of France and is known for layering thinly sliced potatoes with broth or stock and cheese instead of a heavy cream sauce, which gives it a wonderfully rich flavor without a long ingredient list. It is exactly the sort of practical, company-ready dish that busy home cooks love: a little old-fashioned, deeply comforting, and always impressive when it comes out of the oven bubbling and golden.
Serve this gratin alongside roast chicken, baked ham, pork tenderloin, or a simple steak for a dinner that feels special without much extra work. It also pairs beautifully with a crisp green salad, steamed green beans, or roasted carrots to balance the richness. If you are making it for a holiday meal or casual gathering, it fits right in next to almost any main course and stays cozy on the table while everyone helps themselves.
Oven Baked 4-Ingredients Potato Gratin Savoyard
Servings: 6
Ingredients
2 pounds Yukon Gold or russet potatoes, peeled and thinly sliced
2 cups shredded Gruyere cheese
1 1/2 cups chicken or vegetable stock
2 tablespoons unsalted butter
Directions
1. Preheat your oven to 375°F and lightly butter a white oval baking dish.
2. Layer one-third of the sliced potatoes in the dish, sprinkle with one-third of the Gruyere, and dot with a little butter. Repeat the layers two more times, ending with cheese on top.
3. Slowly pour the stock over the layers, letting it settle down into the potatoes without disturbing the top too much.
4. Cover the dish loosely with foil and bake for 45 minutes.
5. Remove the foil and continue baking for 25 to 35 minutes, until the potatoes are tender and the top is deeply golden and bubbling.
6. Let the gratin rest for 10 to 15 minutes before serving so the layers can settle and the juices thicken slightly.
7. Serve warm straight from the dish.
Variations & Tips
Use the right potato: Yukon Gold potatoes give you a creamy texture and hold their shape nicely, while russets soften more and create a slightly looser gratin. Either works well, but slice them thinly and evenly for the best texture.
Add gentle seasoning: Even with just four main ingredients, a little salt, black pepper, or a light rub of garlic in the baking dish can add extra depth. If your stock is well seasoned, taste carefully before adding too much salt.
Make it ahead: You can assemble the dish several hours ahead and refrigerate it before baking, which is especially helpful for holiday meals or dinner guests. Let the dish sit at room temperature for about 20 minutes before it goes into the oven.
Try a cheese swap: Gruyere gives the most classic flavor, but Swiss or Comte can work in a pinch. Just choose a good melting cheese with a nutty flavor so the finished gratin still has that savory, old-world feel.
For extra color: If the potatoes are tender but the top needs more browning, place the dish under the broiler for 1 to 2 minutes at the end. Watch it closely, because the cheese can go from golden to too dark very quickly.