Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
![Sausage with duchess potatoes and a Mont d'Or fondue](https://cooking-ez.com/images/recettes/divers/autres/365.webp)
Back to recipe
Back to top of page