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Meat, South and mountains

Potato gratin with Morteau sausage

This potato gratin with Morteau sausage is a complete dish for 4 people, ready in 1 hour 20 minutes at an easy skill level for €3.20 per serving. Thinly sliced potatoes bake in cream and milk with rounds of smoky Morteau sausage, topped with melted comté. The key to success is slicing the potatoes thin and skipping the rinse, so their starch thickens the gratin.

A creamy potato gratin with slices of smoky Morteau sausage and comté cheese, sound good?

Potato gratin with Morteau sausage
Total time
1 h 20
Difficulty
Easy
Cost per person
€3.20
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Morteau sausage brings its smoky, tender fat to this gratin, giving it a mountain cabin character from the first bite. Cream and milk coat the potatoes in a rich, silky sauce, while the comté forms a golden crust that crackles under the fork. It's a hearty dish made to warm up winter evenings without any fuss.

This is the kind of gratin you slide into the oven on a rainy Sunday while you get on with other things. Kids love the sausage melting into the potatoes, and adults appreciate that one dish covers the whole meal. It's easy to prepare ahead, perfect for having people over without rushing at the last minute.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Garlic 1 cloves

Butcher

  • Morteau sausage 2

Dairy

  • Heavy cream 30 cl
  • Milk 20 cl
  • Grated comté 100 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Prick the Morteau sausage and poach it in gently simmering water, then slice it into rounds. 25 min

    Don't let it boil, it would split open.

  2. Peel the potatoes and slice them into thin rounds without rinsing them.

    The starch helps bind the gratin.

  3. Rub a baking dish with garlic, butter it, then layer the potatoes with the sausage slices.

    Season each layer lightly.

  4. Mix the cream, milk, nutmeg, salt and pepper, pour over the potatoes and sprinkle with comté.

    The liquid should just reach the top layer.

  5. Bake at 180°C until the gratin is golden and the potatoes are tender. 50 min

    Test with a knife tip.

Our tips to get it right

  • Pick a firm, waxy potato variety like Yukon Gold, it holds its shape during baking instead of turning to mush.
  • Slice the potatoes as thin as you can, use a mandoline if you have one, for even cooking throughout.
  • If the top browns too fast before the potatoes are tender, cover the dish with foil for the rest of the baking time.

The variations

  • Swap the Morteau sausage for smoky bacon lardons for a quicker prep that's just as flavorful.
  • For a vegetarian version, skip the sausage and add sautéed mushrooms to keep plenty of character.
  • To save time, slice the potatoes thinner and bake a bit longer at a higher temperature, around 200°C.

What to serve it with

  • A green salad with sharp vinaigrette
  • Pickles and pearl onions
  • A glass of dry white wine

Storage

This gratin keeps for 2 to 3 days in the fridge in a covered dish. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave to get the top crispy again.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble it the day before and keep it in the fridge. Take it out a bit before baking so it doesn't go into the oven too cold.

Can you replace the Morteau sausage?

You can use a similar smoked sausage like Montbéliard. The flavor will be a touch milder but the gratin still turns out great.

Should you rinse the potatoes before cooking?

No, definitely not. The starch released by unrinsed potatoes helps thicken the cream and gives the gratin its creamy texture.

Is this gratin good for kids?

Yes, it's a dish kids tend to love thanks to the melted sausage and creamy potato texture. You can cut the sausage into smaller pieces for younger children.

How long does it take to make a potato gratin with Morteau 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 Morteau sausage?

About 650 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 Morteau sausage cost?

About €3.20 per serving, or €12.80 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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