Gratin Comtois
This version of Gratin Comtois begins like the classic gratin dauphinois, but uses Morbier cheese, and diced Morteau sausage for a hint of smoky flavour.
There's no denying it, this is a rich and hearty dish!
There's no denying it, this is a rich and hearty dish!
48 K 5/5 (1 reviews)
1 hour 15 min.
Easy
8.60 €
6 people
8 IngredientsLast modified on: April 7th 2021
For 6 people, you will need:
- 1
1 kg potatoes - 2
1 bouquet garni - 3
1 litre whole milk - 4
250 g cooked Morteau sausage - 5
200 g cream - 6
200 g Morbier - 7
salt - 8
pepper - Total weight: 2,685 grams
Times for this recipe
Preparation: 30 min.
Cooking: 45 min.
All in all: 1 hour 15 min.
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To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 15 min.
Put in a large saucepan, add 1 bouquet garni and 1 litre whole milk, salt and pepper.
Bring to a gentle boil and cook until the potatoes are tender.
Bring to a gentle boil and cook until the potatoes are tender.
Stage 3 - ⌛ 1 min.
Preheat the oven to 390°F (200°C).
Drain the potatoes.
Keep the milk from cooking them to use later in another recipe (bechamel sauce or soup, for example).
Drain the potatoes.
Keep the milk from cooking them to use later in another recipe (bechamel sauce or soup, for example).
Stage 4 - ⌛ 3 min.
Butter a gratin dish and spread half the potatoes evenly in it.
Stage 5 - ⌛ 2 min.
Add 250 g cooked Morteau sausage, cut into small dice or sliced.
Stage 6 - ⌛ 2 min.
Add the rest of the potatoes on top and pour 200 g cream over.
Stage 7 - ⌛ 5 min.
Top with 200 g Morbier, cut into thin slices.
Stage 8 - ⌛ 30 min.
Bake for about 25-30 minutes (watch for browning towards the end).
Remarks
The Morteau sausage and potatoes can be cooked the day before, even several days in advance.
Keeping: 1 or 2 days in the fridge, covered with plastic film. Freezes well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=60 % | 240 RDI=20 % | 210 RDI=30 % | 3,510 RDI=180 % | 14,680 RDI: 180 % |
| Per 100 g | 6 RDI=2 % | 8 RDI=1 % | 7 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
| Per person | 30 RDI=10 % | 40 RDI=4 % | 30 RDI=5 % | 580 RDI=30 % | 2,450 RDI: 30 % |
How much will it cost?
- For 6 people : 8.60 €
- Per person : 1.45 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
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Whole milk
Like these other recipes: Polenta with beetroot tops, Celery purée, Poached eggs with spinach and Comté milk, Far Normandy-Brittany, Rice pudding with chestnuts and poached pears, ... See them all 69
Cooked Morteau sausage
Like these other recipes: Mont d'or in brioche, Polenta à la Comtoise, Gratin of Jerusalem artichokes à la Comtoise, Bouchées montagnardes, Comtoise tart for Seàn, ... See them all 12
Cream
Like these other recipes: Nanou's tuna tart, Chocolate ganache, Purée of Jerusalem artichokes with foie gras, Coconut-vanilla cream for Elsa , Whiting fillet with mustard carrots, ... See them all 123
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