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!
36 K 5/5 (1 reviews)
1 hour 15 min.
Easy
18 people
8 IngredientsLast modified on: April 7th 2021
For 18 people, you will need:
- 1
12 2⁄3 cups potatoes - 2
3 bouquets garni - 3
12 2⁄3 cups whole milk - 4
3 cups + 3 tablespoons cooked Morteau sausage - 5
2 2⁄3 cups cream - 6
2 2⁄3 cups Morbier - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 45 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
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 3 bouquets garni and 12 2⁄3 cups 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 3 cups + 3 tablespoons cooked Morteau sausage, cut into small dice or sliced.
Stage 6 - 2 min.
Add the rest of the potatoes on top and pour 2 2⁄3 cups cream over.
Stage 7 - 5 min.
Top with 2 2⁄3 cups 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 | 500 RDI=190 % | 720 RDI=70 % | 630 RDI=100 % | 10,520 RDI=530 % | 44,030 RDI: 530 % |
| 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 18 people : 25.80 €
- 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)
Whole milk
Like these other recipes: Potimarron and celeriac autumn soup, Milk rolls, Celeriac soup with mustard, Celeriac and parsley soup, Mousse with two chocolates, ... See them all 67
Potatoes
Like these other recipes: Cauliflower "moelleux" in ramekins, Endive and beer soup, Hasselback or "Swedish-style" potatoes, Winter vegetable soup, Gratin "grilled inside", ... See them all 82
Cooked Morteau sausage
Like these other recipes: Sausage mushroom and cheese crumble, Smoky canapés, Polenta à la Comtoise, Mont d'or in brioche, Tortilla Comtoise, ... See them all 11
Cream
Like these other recipes: "Day After Pork Belly" Soup, Lille style chicken, Mushroom Pancakes au Gratin, Potatoes with prawns, New York style pasta, ... See them all 115
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