What’s more delicious than a gratin?
Duration: approx. 30 mins
Cooking: Brown for approx. 30min. in the oven at 200°c
Difficulty: Medium
Ingredients :
- 500 g leek
- salted water, boiling
- 1 Vaudois sausage (approx. 400 g)
- 500 g of boiled potatoes (firm-fleshed variety)
- 0.5 tablespoon of butter
- 1 tablespoon of flour
- 1 dl of half-cream
- 150 g of Friborg Vacherin cheese
- salt, to taste
- a little nutmeg
- a little pepper
Recipe :
- Preheat the oven to 200°C. Divide the leek in two lengthwise, cut into pieces of approx. 5 cm, cook al dente in boiling salted water, remove with a slotted spoon, drain well.
- Poach the sausage for approx. 30 min in the leek cooking water, set aside for approx. 1 dl of the liquid. Peel the sausage and cut it into slices. Peel the potatoes, cut them into quarters, alternate them in the greased dish with the leek and sausage.
- Melt the butter in a saucepan. Add the flour, make a white roux, stirring with a whisk without letting it take on color. Move the pan away from the heat. Pour in the half-cream and the reserved cooking water, bring to the boil while stirring, reduce the heat, cook for approx. 4 min, stirring occasionally. Add the grated Vacherin, melt, season the sauce, sprinkle over the gratin.
- Finishing: brown for approx. 30 min in the middle of the oven.
Trick :
Mold: For gratin dish of approx. 2 liters, greased
