Tracotte de saucisse de Morteau à la raclette originates from the Franche‑Comté area, where the smoked Morteau sausage and raclette cheese are culinary icons. Historically, it was a peasant dish that combined affordable potatoes with locally produced sausage and cheese to create a nourishing winter gratin. Over time it has become a symbol of regional comfort food celebrated across France.

In the Franche‑Comté region, some versions replace raclette cheese with Comté or Morbier, and may add a splash of local vin jaune for depth. Others incorporate onions or leeks for additional flavor, while still preserving the core elements of Morteau sausage, firm‑hand potatoes, and melted cheese. Each variation reflects the local terroir and the family's personal touch.

Authentically, Tracotte de saucisse de Morteau à la raclette is served hot straight from the oven, accompanied by a simple green salad dressed with a vinaigrette of walnut oil, a specialty of the region. It is often presented on a rustic wooden platter and enjoyed with a glass of local vin jaune or a light red wine from Jura. The communal sharing of the gratin highlights the convivial spirit of Franche‑Comté meals.

This hearty gratin is traditionally served during winter festivals, family gatherings, and after‑work meals in the Franche‑Comté mountains. It also appears on the menu for Saint‑Jean celebrations and during the annual Fête de la Raclette, where regional cheeses and sausages are highlighted. Its warming qualities make it a favorite for cold‑weather celebrations.

French cuisine values comfort dishes that combine local proteins, starches, and cheese, and Tracotte de saucisse de Morteau à la raclette exemplifies this tradition. It mirrors other regional gratins such as gratin dauphinois and tartiflette, showcasing the French love for layered, baked dishes that bring together rustic ingredients. Its use of smoked sausage and raclette cheese adds a distinctive regional flair to the national gratin repertoire.

The authentic recipe calls for PGI‑protected saucisse de Morteau, firm‑hand potatoes, smoked raclette cheese, butter, and a clove of garlic. Acceptable substitutes include a comparable smoked French sausage like Montbéliard if Morteau is unavailable, or using a semi‑hard cheese such as Reblochon in place of raclette, though the flavor profile will shift slightly. Potatoes should remain firm‑cooking varieties to preserve texture.

A crisp green salad with a walnut‑oil vinaigrette balances the richness of the gratin, while a side of pickled mustard greens adds acidity. For a more substantial meal, serve it alongside a simple terrine of pork or a duck confit, both classic French proteins that complement the smoky notes. A glass of Jura vin jaune or a light red Burgundy completes the pairing.

Avoid overcooking the potatoes, which can turn mushy and prevent the gratin from holding its shape. Do not skimp on the butter and cheese, as they create the essential creamy texture; too little will result in a dry dish. Finally, be sure to pre‑simmer the Morteau sausage to remove excess salt and ensure even cooking before assembling the gratin.

The gratin is ready when the top is golden‑brown and bubbling, indicating the cheese has melted and caramelized. A knife inserted into the center should meet little resistance, confirming the potatoes are tender. The interior should be creamy yet set, with the sausage slices fully heated through and the garlic aroma evident.

Gourmandises TV - PARIS 🇫🇷 - Cuisine specializes in authentic French home cooking, highlighting regional specialties and traditional techniques. The channel’s philosophy emphasizes respect for terroir, using protected ingredients like saucisse de Morteau and raclette cheese, which is evident in the careful preparation of Tracotte de saucisse de Morteau à la raclette. Their videos aim to make classic French dishes accessible while preserving cultural heritage.