Jura gratin with Morbier and Morteau
Difficulty level: easy
Servings 4 people
Ingredients
- 1 kg potatoes
- 1 sausage by Morteau IGP
- 200 g from Morbier PDO
- 25 cl of cream whole liquid
- 25 cl of milk entire
- 1 pod garlic
- 20 g butter of Bresse AOP
- 1 pinch nutmeg freshly ground or grated
- Salt
- Pepper of the mill
Instructions
-
Cook the Morteau sausage in water, starting from cold. Allow 20 minutes from simmering.
-
Leave to cool, peel the Morteau sausage then cut it into slices.
-
Preheat the oven to 180°C. Thinly slice the potatoes. Rub a gratin dish with the garlic clove and butter it.
-
In a large saucepan, combine milk, garlic, nutmeg, salt and pepper. Add the potato slices and pre-cook them for 10 to 15 minutes at a simmer.
-
In the gratin dish alternate the drained potatoes, the Morteau sausage and 3/4 of the Morbier, then pour the cream and cover with the rest of the Morbier.
-
Bake for 45 to 50 minutes until the gratin is golden brown. Leave to rest for 10 minutes before serving, with a nice salad.
© Morbier AOP
