Potato and sausage gratin with chaource
Ingredients
Instructions
- 1 Chaource
- 1.5 kg Potatoes
- 4 Andouillettes from Troyes
- 30 cl Dry white wine
- 2 large onions
- 2 tbsp. Old fashioned mustard
- 10 g Butter
- Salt
- Pepper
- Peel potatoes. Wash them and cut them into slices. Bring a large pot of water to a boil. Simmering, cook the potatoes for 10 minutes. Drain and set aside.
- Peel and chop the onions. To book. In a large skillet, melt the butter. Add the onions and let them brown for 2 minutes. Lightly salt and pepper.
- Add the potatoes and the white wine in which the old-fashioned mustard has been diluted beforehand. Cook for 5 minutes, stirring gently.
- Preheat the oven to 160°C.
- Cut the sausages into rounds. In a large baking dish, place half of the andouillette slices. Add the potato slices to the onions as well as the white wine and mustard jus. Add the rest of the andouillette slices.
- Cut the chaource into slices and place them on the dish. Bake for 30 minutes and serve hot.
Potato and sausage gratin with chaource
Today we offer you the following recipe: Potato and sausage gratin with chaource
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Potato and sausage gratin with chaource Recipe – Potato and sausage gratin with chaource Recipes
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