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Maité's Landais Gratin
A comforting gratin inspired by Maité's cooking, combining potatoes, pork belly, Toulouse sausages, chanterelle mushrooms sautéed with shallots and white wine, all topped with cheese. Perfect for a winter family meal.
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Critical Success Points
- • Properly brown the chanterelles and shallots without burning them.
- • Do not add extra salt before cooking.
- • Bake until the gratin is nicely browned and the potatoes are tender.
Safety Warnings
- • Handle the hot pan carefully to avoid splattering duck fat.
- • Wear kitchen gloves when handling the hot dish removed from the oven.
- • Ensure the pork belly reaches an internal temperature of at least 71 °C.
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