Maité's Landais Gratin

Ingredients

• 2 pcs Toulouse Sausages (Small, good quality)
• 200 g Pork Belly (pork breast) (Unsmeared, can be replaced with brisket or bacon)
• 400 g Potatoes (Firm-fleshed variety, sliced to 0.5 cm)
• 200 g Chanterelle Mushrooms (Fresh in season or canned out of season)
• 2 pcs Shallots (Peeled and roughly crushed)
• 20 cl Dry white wine (Deglaze the mushrooms)
• 1 c. à s. Duck fat (About 15 ml, can be replaced with butter)
• 100 g Grated cheese (Gruyère, Comté or Emmental)
• 1 c. à s. Butter (To grease the dish)
• au goût Salt and freshly ground pepper (No added salt as the pork belly and sausages are already salted)

Instructions

1. Prepare the ingredients

   Peel the shallots and lightly crush them. Wash, peel (if desired) and slice the potatoes into rounds about 0.5 cm thick. Clean the chanterelles and cut them into pieces if they are large.

   Time: PT10M

2. Preheat the oven

   Turn on the oven and set it to 200 °C. Let it heat for a few minutes.

   Time: PT5M

   Temperature: 200°C

3. Sauté shallots and chanterelles

   Melt the duck fat in a pan over medium heat. Add the crushed shallots then the chanterelles. Sauté for 5 to 7 minutes until they are lightly browned and the shallots are translucent.

   Time: PT7M

4. Deglaze with white wine

   Pour the dry white wine into the pan, increase the heat slightly and let it reduce for 3 minutes until the liquid is almost evaporated.

   Time: PT3M

5. Butter the gratin dish

   Coat the bottom and sides of the gratin dish with a thin layer of butter.

   Time: PT2M

6. First layer of potatoes

   Lay a first layer of potato rounds at the bottom of the dish, overlapping them slightly.

   Time: PT2M

7. Add the pork belly

   Distribute the pork belly cut into pieces over the first layer of potatoes.

   Time: PT2M

8. Second layer of potatoes

   Cover the pork belly with a second layer of potatoes.

   Time: PT2M

9. Place the Toulouse sausages

   Place the two whole Toulouse sausages on top of the gratin.

   Time: PT2M

10. Pour the mushroom‑shallot mixture

    Evenly distribute the mixture of chanterelles, shallots and white wine over the gratin, ensuring it seeps between the layers.

    Time: PT2M

11. Add the cheese and small potatoes

    Sprinkle the grated cheese over the top and arrange a few small potatoes around the dish for decoration.

    Time: PT3M

12. Season

    Generously pepper with freshly ground pepper. No salt is added as the pork belly and sausages are already salted.

    Time: PT1M

13. Bake

    Bake the gratin for 50 minutes at 200 °C, until the top is nicely browned and the potatoes are tender.

    Time: PT50M

    Temperature: 200°C

14. Rest before serving

    Remove the dish from the oven and let it rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

440

Protein

20 g

Carbohydrates

30 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Toulouse Sausages: Morteau Sausage, Montbéliard Sausage
• Instead of Pork Belly (pork breast): Pork belly, Bacon
• Instead of Potatoes: New potatoes, Sweet potatoes (changes the flavor)
• Instead of Chanterelle Mushrooms: Porcini mushrooms, Oyster mushrooms
• Instead of Shallots: Red onion, Yellow onion
• Instead of Dry white wine: Chicken broth, Dry cider
• Instead of Duck fat: Butter, Olive oil
• Instead of Grated cheese: Parmesan, Emmental
• Instead of Butter: Vegetable oil

Equipment Needed

• Pan
• Gratin dish (ceramic or glass)
• Oven
• Chef's knife
• Cutting board
• Spatula or wooden spoon
• Cheese grater
• Measuring scoop (spoon)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use fresh seasonal chanterelles for a more intense flavor.
• Slightly brown the pork belly in the pan before placing it in the dish for extra flavor.
• Sprinkle a little fresh thyme on top before baking for an additional aromatic note.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for 3 to 4 days.

Freezer: Not recommended; the potatoes may become mushy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the gratin the day before, cover and refrigerate. Bake directly the next day.
• The cheese can be added just before baking for a crispier gratin.