Gratin Comtois


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!
23K 1 5
Grade this recipe:

Last modified on: April 7th 2021

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Gratin Comtois
Peel, rinse and dry 1 kg potatoes.

slice fairly thickly (a

mandolin is ideal for this).

Stage 2 - 15 min.
Gratin Comtois
Put in a large saucepan, add 1 Bouquet garni and 1 kg whole milk, salt and pepper.

Bring to a gentle boil and cook until the potatoes are tender.

Stage 3 - 1 min.
Gratin Comtois
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.
Gratin Comtois
Butter a gratin dish and spread half the potatoes evenly in it.

Stage 5 - 2 min.
Gratin Comtois
Add 250 g cooked Morteau sausage, cut into small dice or sliced.

Stage 6 - 2 min.
Gratin Comtois
Add the rest of the potatoes on top and pour 200 g cream over.

Stage 7 - 5 min.
Gratin Comtois
Top with 200 g Morbier cheese, cut into thin slices.

Stage 8 - 30 min.
Gratin Comtois
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 valueProteins CarbohydratesFats
3,512 Kcal or 14,704 Kj166 gr242 gr209 gr
176 %64 %23 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
131 Kcal or 548 Kj6 gr9 gr8 gr
7 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
585 Kcal or 2,449 Kj28 gr40 gr35 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 milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Indian rice pudding, Elsa's Comtoise galette, Rice pudding with chestnuts and poached pears, Cramique, Milk rolls, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: "Day After Pork Belly" Soup, Cauliflower "moelleux" in ramekins, Cervelas salad, Smoky sausage and mash, Fillets of sole Dieppoise, ... All
Cooked Morteau sausageCooked Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Gratin of Jerusalem artichokes à la Comtoise, Comtoise endive salad, Montagnon rice, Montlebon toast, ... All
Morbier cheeseMorbier 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
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
605K 24.4 2 hours 34 min. June 26th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Nanterre brioche
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
265K3.8 2 hours 26 min. September 10th 2018
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
369K 24 31 min. December 29th 2019
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
404K4.4 2 hours 49 min. February 5th 2015
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page