1,419 easy and fully explained recipes, with 33,930 photos and 78 videos

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!

24K 1 5

Last modified on: April 7^th 2021

Keywords for this recipe:

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 cheese
7 salt
8 pepper
Total weight: 2,685 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	45 min.	1 hour 13 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 15 min.

Peel, rinse and dry 1 kg potatoes.

slice fairly thickly (a

mandolin is ideal for this).

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.

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).

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 cheese, 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,512 Kcal or 14,704 Kj	166 gr	242 gr	209 gr
176 %	64 %	23 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
131 Kcal or 548 Kj	6 gr	9 gr	8 gr
7 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
585 Kcal or 2,449 Kj	28 gr	40 gr	35 gr
29 %	11 %	4 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Celery, Milk

How much will it cost?

For 6 people : 8.60 €
Per person : 1.43 €

Change currency:

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: You can get more informations, or check-out other recipes which use it, for example: Cream of cauliflower soup with smoked haddock , Quiche filling mixture, Chocolate cream with a crunch, irish coffee mousse, Chocolate and vanilla crème brûlée, Celeriac and sesame soup, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Alsatian-style salad, Pork Chops Champvallon style, Fisherman's Ragout, Leek and potato soup, ... All
	Cooked Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Smoky canapés, Gratin of Jerusalem artichokes à la Comtoise, Montlebon toast, Mont d'or in brioche, Comtoise tart for Seàn, ... All
	Morbier cheese: You can check-out other recipes which use it, like for example: Bouchées montagnardes, Ham and cheese slices with spring onions, Montbenoit's canapés, Gratin of leeks with Morbier cheese, Triple-Cheese Pumpkin Gratin, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
320K4 2 hours 30 min. July 4^th 2018

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27^th 2013

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
297K3.8 21 min. February 21^th 2011

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
733K3.5 8 min. February 21^th 2011

Tartiflette

A personal version of a classic recipe from Savoy.
584K 14.6 1 hour 27 min. September 16^th 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.