Montbéliard Sausage Gratin

Ingredients

• 120 g Montbéliard Sausage (sliced about 1 cm thick)
• 200 g Potatoes (firm flesh) (round slices about 0.8 cm thick)
• 100 g Press-cooked cheese (e.g.: 15-month Comté) (grated and diced)
• 2 units Shallots (peeled and coarsely chopped)
• 1 clove Garlic clove (peeled, germ removed, coarsely chopped)
• 100 ml Dry white wine (preferably from the Jura)
• 1 leaf Bay leaf
• 15 g Butter (to grease the dish)
• 1 pinch Salt
• 1 pinch Freshly ground pepper
• 1 pinch Fleur de sel
• 10 g Breadcrumbs (for gratin topping)

Instructions

1. Prepare the ingredients

   Slice the Montbéliard sausage into rounds about 1 cm thick, cut the potatoes into rounds of 0.8 cm, thinly slice the shallots and coarsely chop the garlic.

   Time: PT10M

2. Butter the dish

   Brush the bottom and sides of the gratin dish with melted butter.

   Time: PT2M

3. Arrange shallots and garlic

   Evenly distribute the shallots and chopped garlic on the bottom of the dish.

   Time: PT2M

4. Build the gratin

   Alternate a layer of potato rounds, a slice of sausage, then season with pepper, salt and fleur de sel. Repeat until ingredients are exhausted.

   Time: PT10M

5. Add wine, bay leaf and cheese

   Pour the white wine gently to moisten without covering, place the bay leaf, sprinkle with grated cheese and cheese dice.

   Time: PT5M

6. Sprinkle breadcrumbs

   Evenly distribute the breadcrumbs over the top of the gratin.

   Time: PT1M

7. Bake

   Place the dish in the oven at 180°C for 1 hour. Check the tenderness of the potatoes with the tip of a knife.

   Time: PT1H

   Temperature: 180°C

8. Rest before serving

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

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g