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

Ingredient Substitutions

• Instead of Montbéliard Sausage: Morteau sausage, Frankfurt sausage
• Instead of Potatoes (firm flesh): sweet potatoes
• Instead of Press-cooked cheese (e.g.: 15-month Comté): Gruyère, Emmental
• Instead of Shallots: red onion
• Instead of Garlic clove: garlic powder (1/4 tsp)
• Instead of Dry white wine: Italian dry white wine, dry cider
• Instead of Bay leaf: herbes de Provence
• Instead of Butter: olive oil
• Instead of Breadcrumbs: panko

Equipment Needed

• Chef's knife
• Cutting board
• Ceramic gratin dish
• Oven
• Wooden spoon
• Cheese grater
• Cooking brush (optional)
• Wine glass (optional)

Critical Steps — Do Not Skip

• Slice the sausage and potatoes uniformly
• Do not cover the layers with wine, just moisten
• Bake at 180°C for 1 hour to soften the potatoes
• Sprinkle breadcrumbs just before baking for a crispy crust

Chef Tips from the Video

• Use smoked Montbéliard sausage for authentic flavor.
• Choose a 15‑month‑aged cheese for a rich taste.
• Let the gratin rest before cutting to prevent it from falling apart.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator up to 3 days. Reheat in the oven at 180°C for 15‑20 minutes.

Freezer: Can be frozen up to 1 month. Thaw in the refrigerator before reheating.

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

Make-Ahead Tips

• Prepare the gratin the day before, cover and refrigerate; add breadcrumbs just before baking.
• Leftovers reheat easily in the oven.