Main Course
Potato and sausage gratin
A beautiful winter gratin recipe with potatoes, sausages, and béchamel!
30 min
Prep time
45 min
Cook time
4
Servings
Easy
Difficulty
1h15
Total time
Ingredients
Instructions
-
1
To prepare the béchamel sauce, melt the butter in a non-stick pot on low heat.
-
2
Then, sprinkle the flour while stirring with a wooden spoon.
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3
Gradually pour in the milk without stopping to stir.
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4
Season with salt, pepper, and nutmeg, continue cooking while constantly stirring until you get a thick sauce.
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5
Wash the potatoes well and put them, skin on, in a large pot of lightly salted water.
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6
Cook for 20 minutes.
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7
Once cooked, remove the skin and puree the potatoes using a food mill.
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8
In a mixing bowl, mix the potato puree, chopped parsley, pepper, cumin, hot chili powder, salt, and stir well.
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9
Peel and finely chop the onion.
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10
Cut the sausages in half.
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11
Heat the oil in a frying pan and fry the chopped onions to make them golden brown.
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12
Add the sausages and cook on low heat.
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13
Season with salt and pepper.
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14
Butter a gratin dish.
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15
Place a layer of potatoes, then a layer of sausage-onion mixture.
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16
Pour 1 cup of béchamel sauce over it, sprinkle with shredded gruyère cheese.
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17
Bake the gratin in a preheated oven at 180°C until golden.
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