Gratin Comtois

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
30 min.	45 min.	1 hour 15 min.

Step by step recipe

1	Peel, rinse and dry 1 kg potatoes. slice fairly thickly (a mandolin is ideal for this).
2	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.
3	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).
4	Butter a gratin dish and spread half the potatoes evenly in it.
5	Add 250 g cooked Morteau sausage, cut into small dice or sliced.
6	Add the rest of the potatoes on top and pour 200 g cream over.
7	Top with 200 g Morbier, cut into thin slices.
8	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.

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