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Montbéliard Sausage Gratin
A comforting winter gratin made with smoked Montbéliard sausage, melt-in-your-mouth potatoes, 15-month-aged cheese, shallots and white wine. Perfect for two people, served hot with a green salad.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven (180°C).
- • Be careful of splashes of hot wine.
- • Ensure the sausage is fully cooked through.
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