Gratinated Savoyard Escalope – A Melty, Cheesy Dish from the French Alps
If you’re craving a warm, comforting, and indulgent dish straight from the heart of the French mountains, the Gratinated Savoyard Escalope is the answer. This recipe brings together tender meat, creamy mushrooms, smoky ham, and melty Reblochon cheese for a rustic yet luxurious meal that feels like a cozy evening in a chalet.
Whether you’re a home cook or a food blogger looking for rich content, this detailed step-by-step recipe is packed with tips, variations, and flavor!
Ingredients (Serves 4):
- 4 veal or chicken escalopes, pounded thin
- 4 slices of smoked ham (preferably Savoy ham) or cooked white ham
- 1 whole Reblochon cheese (or half, depending on size), sliced
- 10 fresh white mushrooms (Champignons de Paris), cleaned and sliced
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 1 tablespoon olive oil
- 150 ml (about ⅔ cup) of crème fraîche (or heavy cream)
- Salt and black pepper to taste
- A pinch of nutmeg (optional)
- Roasted potatoes or white rice for serving
-
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
Start by prepping all your ingredients. Clean and slice the mushrooms, chop the onion and garlic, and cut the Reblochon cheese into thin slices (leave the rind on – it adds depth of flavor when melted).
Step 2: Cook the Escalopes
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Season the meat lightly with salt and pepper. Sear the escalopes on both sides for about 3 minutes per side until golden. Transfer to a baking dish and cover each escalope with a slice of ham.
Step 3: Make the Creamy Mushroom Sauce
In the same skillet, melt the remaining butter and sauté the onions until soft and translucent. Add the garlic and mushrooms. Cook until all the moisture from the mushrooms evaporates and they turn golden brown. Stir in the crème fraîche, a pinch of nutmeg (if using), and adjust seasoning. Let it simmer on low heat for 5 minutes until slightly thickened.
Step 4: Assemble the Dish
Pour the mushroom cream sauce over the meat and ham in the baking dish. Then generously layer the Reblochon slices on top. Make sure the cheese covers everything for that irresistible gratin finish.
Step 5: Bake to Perfection
Preheat your oven to 200°C (392°F). Bake the dish for 20 minutes, or until the cheese is fully melted, bubbly, and golden on top. For extra browning, you can broil it for 2–3 minutes at the end.
Serving Suggestions:
- Serve hot with crispy roasted potatoes, mashed potatoes, or steamed rice.
- A simple green salad with vinaigrette can help balance the richness of the dish.
- For a true alpine experience, pair it with a glass of dry white wine like Apremont or Roussette from the Savoy region.
-
Extra Tips:
- No Reblochon? Substitute with Taleggio, Raclette, or Brie for a similar melt and flavor.
- Want a vegetarian version? Use grilled zucchini or eggplant slices instead of meat, and swap the ham with smoked tofu or omit it entirely.
- Make-ahead option: Assemble the dish ahead of time and refrigerate. Just bake it when ready to serve!
Why You’ll Love This Recipe
This gratinated escalope dish is more than just comfort food. It’s a celebration of rich alpine flavors, perfect for cold evenings or special family dinners. Every bite delivers creamy, smoky, and savory satisfaction – a true taste of the French mountains!