Morteau Sausage Tracotte with Raclette

Ingredients

• 350 g Morteau Sausage (PGI) (Whole, with string intact)
• 550 g Firm‑white potatoes (Charlotte, Amandine or Belle de Fontenay varieties, peeled after cooking)
• 250 g Smoked raclette cheese (Thinly sliced)
• 20 g Butter (For buttering the gratin dish)
• 1 piece Garlic clove (Coarsely minced)
• to taste Freshly ground black pepper (Freshly ground)
• a pinch Salt (Optional, to taste)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 200 °C (210 °C if you like a very golden crust).

   Time: PT10M

   Temperature: 200°C

2. Cooking the Morteau sausage

   Place the sausage in a large pot of cold water, grasp the string with the knife handle, bring to a very low heat and let it simmer gently for 30 minutes without a vigorous boil.

   Time: PT30M

3. Cooking the potatoes

   Add the potatoes (500‑600 g) to the same pot, cover and cook for 20 minutes until tender but still firm.

   Time: PT20M

4. Prepare the potatoes

   Drain the potatoes, peel them while still hot, then cut into thick slices about 1 cm.

   Time: PT10M

5. Butter the gratin dish

   Spread the softened butter on the bottom and sides of the gratin dish.

   Time: PT2M

6. Assemble the gratin – first layer

   Lay a first layer of potato slices, season with freshly ground black pepper, then place raclette cheese slices on top.

   Time: PT10M

7. Add the second layer

   Repeat with a second layer of potatoes, pepper and a little minced garlic.

   Time: PT5M

8. Prepare the sausage

   Remove the sausage from the water, place it on the board, cut lengthwise without going all the way through (about halfway). Slip folded raclette slices inside.

   Time: PT5M

9. Finish assembling

   Place the sausage, open side up, in the centre of the dish. Add a few extra raclette pieces on the sides and top of the gratin.

   Time: PT2M

10. Oven cooking

    Put the dish in the oven and bake for 20 minutes until the cheese is melted and the surface is nicely golden.

    Time: PT20M

    Temperature: 200°C

11. Rest and serve

    Remove the gratin from the oven, let rest for 5 minutes before serving with a green salad.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Morteau Sausage (PGI): Montbéliard Sausage, Smoked country sausage
• Instead of Firm‑white potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Smoked raclette cheese: Plain raclette cheese, Morbier, Emmental
• Instead of Butter: Margarine, Olive oil
• Instead of Garlic clove: Garlic powder (1/4 tsp)
• Instead of Freshly ground black pepper: White pepper
• Instead of Salt: Sea salt

Equipment Needed

• Large pot
• Cutting board
• Chef's knife
• Gratin dish (ceramic or Pyrex)
• Oven
• Kitchen tongs (optional)
• Wooden spoon (optional)

Critical Steps — Do Not Skip

• Gentle cooking of the Morteau sausage (no boiling)
• Cut the sausage without cutting all the way through
• Oven cooking until golden coloration

Chef Tips from the Video

• Use smoked raclette to enhance the sausage's smoky flavor.
• Leave the sausage skin on during oven cooking to keep the meat moist.
• Drizzle a splash of white wine over the potatoes before baking for deeper aromatic depth.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for up to 2 days.

Freezer: Not recommended, the cheese would lose its texture.

Room temperature: Consume immediately, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the sausage and potatoes the day before, keep them refrigerated, then assemble and gratinate just before the meal.
• The gratin can be assembled ahead and refrigerated 24 hours before baking.