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Meat, Northern, Eastern and Western France

Potato gratin with cancoillotte cheese and Montbéliard sausage

This potato gratin with cancoillotte cheese and Montbéliard sausage feeds 4 people in 1 hour 20 minutes, at an easy skill level and about €2.80 per person. The key is to simmer the sausages first so they release their fat before joining the potatoes and melted cancoillotte.

A hearty gratin from eastern France, potatoes, Montbéliard sausage and melted cancoillotte cheese, with a small salad on the side.

Potato gratin with cancoillotte cheese and Montbéliard sausage
Total time
1 h 20
Difficulty
Easy
Cost per person
€2.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Cancoillotte melts into a soft, creamy layer over tender potato slices, while the Montbéliard sausage brings its smoky, fatty richness. This is a simple, no-fuss gratin from eastern France that warms you up without trying to impress. The heavy cream softens the whole dish further and a pinch of nutmeg adds just the right lift.

This is the kind of gratin you make on a weeknight in fall or winter, when you need a dish that comforts the whole family. Kids tend to love the melty texture and mild flavor of the cancoillotte, and you won't need extra salt since the sausage and cheese already season the dish well. A small green salad on the side is all you need.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Onion 1
  • Garlic 1 cloves
  • Green salad 1

Butcher

  • Montbéliard sausages 4

Dairy

  • Cancoillotte cheese 300 g
  • Heavy cream 10 cl
  • Butter 20 g

Pantry

  • Vinaigretteoften in the pantry 4 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into thin slices and parboil them in boiling water. 8 min

    Drain them well so the gratin doesn't end up watery.

  2. Poach the sausages for five minutes, then slice them into rounds.

    Prick the sausages so they don't swell up.

  3. Rub a baking dish with garlic, butter it, and layer potatoes, sausage slices and sliced onion.

    Start and finish with a layer of potatoes.

  4. Mix the warm cancoillotte with the cream, nutmeg and pepper, then pour it over the gratin.

    Don't add salt, the sausage and cancoillotte are already salty enough.

  5. Bake at 190°C until the top is golden, and serve with the salad. 45 min

    Cover with foil for the first twenty minutes for a tender bake.

Our tips to get it right

  • Pick a waxy potato variety like Yukon Gold, it holds its shape during baking instead of turning mushy.
  • Slice the potatoes to an even thickness, around 3mm, so they all cook at the same rate.
  • If your cancoillotte is very runny, warm it gently before mixing it with the cream for a smoother, more even sauce.

The variations

  • Swap the Montbéliard sausage for Morteau sausage, which has a stronger smoky flavor, sliced the same way.
  • For a vegetarian version, skip the sausage and add plant based bacon bits or sauteed mushrooms instead.
  • To save time, skip parboiling the potatoes and add 15 extra minutes in the oven under foil.

What to serve it with

  • A green salad with vinaigrette
  • Pickles for a tangy contrast
  • A glass of Jura white wine

Storage

This gratin keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat in the oven at 160°C rather than the microwave to keep the top crisp.

Questions about this dish

Can you substitute cancoillotte with another cheese?

You can use reblochon or melted Savoyard cheese instead, but the flavor will be sharper and less creamy. Cancoillotte stays closest to the original taste of this eastern French gratin.

Can you make this gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it covered in the refrigerator. Take it out 20 minutes before baking so it isn't too cold when it goes in the oven.

Why simmer the sausages before adding them to the gratin?

Poaching them for five minutes releases some of the fat from the Montbéliard sausage. The gratin ends up less greasy and the cancoillotte keeps its creamy texture instead of becoming diluted.

Is this gratin good for kids?

Yes, the melty texture and mild flavor of the cancoillotte usually appeal to kids. You can cut the sausage slices smaller for younger children.

How long does it take to make a potato gratin with cancoillotte cheese and Montbéliard sausage?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a potato gratin with cancoillotte cheese and Montbéliard sausage?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potato gratin with cancoillotte cheese and Montbéliard sausage cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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