Escalope Savoyarde Gratinée with Reblochon, Ham & Potatoes
Introduction
Escalope Savoyarde Gratinée is a wonderfully comforting French-inspired dish combining tender chicken or turkey escalopes with savory ham, creamy potatoes, and rich, bubbling Reblochon cheese. Baked until golden and beautifully gratinéed, it brings together simple ingredients in a hearty family meal.
The combination of meat, potatoes, cream, and melted cheese makes this recipe especially satisfying on chilly evenings or whenever you want a generous oven-baked dinner.
Origin
The word Savoyarde refers to Savoie, a mountainous region in southeastern France known for hearty cuisine built around potatoes, cheese, cured meats, and other comforting ingredients.
Reblochon is one of the region’s most recognizable cheeses and is traditionally associated with dishes such as tartiflette. This escalope version takes inspiration from that culinary tradition, combining regional flavors with tender poultry for a complete baked meal.
Cultural Significance
Savoie cuisine developed around foods that could provide warmth and energy in a demanding mountain environment. Potatoes, dairy products, and preserved meats became important components of satisfying meals.
Reblochon, with its creamy texture and distinctive flavor, is particularly emblematic of the region. When melted over potatoes and meat, it creates the golden, bubbling finish that makes Savoyarde-style dishes so appealing.
Ingredients Quantity
Serves: 4
Preparation: 20 minutes
Cooking: 40–45 minutes
Difficulty: Easy to moderate
4 chicken or turkey escalopes
4 slices of cooked ham
600 g potatoes
1 whole Reblochon
200 ml crème fraîche
100 g grated cheese
20 g butter
Salt, to taste
Black pepper, to taste
Optional Additions
1 small onion, thinly sliced
1 garlic clove for rubbing the baking dish
1 teaspoon dried thyme
A pinch of nutmeg in the cream
2–3 tablespoons white wine for the potato layer
Fresh parsley for serving
A small amount of smoked bacon or lardons for an even more traditional-style variation
Tips for Success
Slice the potatoes evenly: Uniform slices cook at the same rate and create a more consistent gratin.
Don’t make the escalopes too thick: Gently flatten them if necessary so they cook evenly.
Season moderately: Ham, Reblochon, and grated cheese can all contribute considerable saltiness.
Use Reblochon generously: Cut it into wedges or slices and distribute it over the top for an even, bubbling crust.
Avoid overcooking the poultry: If the escalopes are thin, they can cook relatively quickly.
Let the gratin rest: Allow the dish to stand for 5–10 minutes after baking so the creamy sauce settles slightly.
For extra flavor: Rub the baking dish with garlic before adding the ingredients.
Instructions
1. Prepare the potatoes: Peel the potatoes and slice them thinly and evenly. Cook them in a pot of lightly salted water for approximately 8–10 minutes, just until they begin to soften. Drain well.
2. Prepare the escalopes: Season the chicken or turkey escalopes lightly with salt and black pepper. Heat half of the butter in a large skillet and quickly brown the escalopes on both sides. They do not need to be completely cooked at this stage.
3. Prepare the dish: Preheat the oven to 200°C (400°F). Butter a large baking dish with the remaining butter.
4. Build the layers: Arrange a layer of potatoes in the bottom of the dish. Add the browned escalopes and place one slice of ham over each escalope.
5. Add the cream: Pour the crème fraîche evenly over the potatoes and poultry. Add a little black pepper and thyme if desired.
6. Add the cheese: Cut the Reblochon into pieces or wedges. Arrange it generously over the top, rind side up if using the traditional whole cheese.
7. Finish with grated cheese: Sprinkle the grated cheese over areas where you want additional browning.
8. Bake: Place the dish in the preheated oven for approximately 25–30 minutes, until the potatoes are completely tender and the cheese is melted, bubbling, and golden.
9. Rest and serve: Let the gratin rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Description
This Escalope Savoyarde Gratinée delivers layers of creamy, cheesy comfort in every bite. The tender poultry provides a mild savory base, while the ham adds depth and the potatoes become soft and luscious beneath the melted Reblochon.
The finished dish has a beautifully golden surface and a creamy interior, making it an impressive centerpiece for a family dinner without requiring complicated cooking techniques.
Nutritional Information
Approximate per serving and will vary depending on the poultry, cream, cheese, and portion sizes used.
Calories: 700–850 kcal
Protein: 50–60 g
Carbohydrates: 35–45 g
Fat: 40–50 g
Fiber: 3–4 g
Sodium: High to moderate, depending on the ham and cheeses
For a lighter version, use turkey escalopes, reduce the amount of crème fraîche and grated cheese, and serve with a large green salad or steamed vegetables.
Conclusion
Escalope Savoyarde Gratinée is the kind of meal that brings warmth and comfort to the table. Tender poultry, savory ham, creamy potatoes, and melted Reblochon come together beneath a delicious golden crust.
It is substantial, satisfying, and perfect for sharing with family or friends.
Recommendation
Serve this gratin immediately while the Reblochon is still bubbling and creamy. A crisp green salad dressed with mustard vinaigrette makes an excellent accompaniment because its freshness balances the richness of the dish.
For a complete French-inspired dinner, pair it with steamed green vegetables and finish with fresh fruit or a light dessert.
Embracing Healthful Indulgence
This is undeniably a rich comfort food, but enjoying a generous dish can still fit into a balanced approach to eating. The poultry supplies substantial protein, while potatoes provide carbohydrates and the dish can easily be accompanied by plenty of vegetables.
For a more balanced everyday version, slightly reduce the cream and grated cheese, keep the Reblochon as the flavorful centerpiece, and increase the amount of vegetables served alongside it. The goal is not to eliminate the indulgent elements, but to enjoy them thoughtfully while creating a satisfying and well-rounded meal.