Gratin Comtois with Morteau
Recipes with Saucisse de Morteau
Sliced potatoes, thick rounds of Saucisse de Morteau, and a lot of Comté cheese baked together in a heavy dish until the top is brown and the bottom is bubbling. The Franche-Comté version of a potato gratin, named after the region that produces both the sausage and the cheese.
Prep Time
20 min
Cook Time
50 min
Servings
4
Difficulty
Easy
Ingredients
- 1 Saucisse de Morteau (about 400g)
- 1 kg waxy potatoes (Charlotte or Yukon Gold)
- 200g Comté cheese, grated
- 200ml heavy cream
- 200ml whole milk
- 2 garlic cloves, crushed
- Freshly ground nutmeg
- Salt and black pepper
- 15g butter, for the dish
Steps
Poach the Morteau in water at 80°C for 30 minutes. Do not boil. Lift out, let cool enough to handle, and slice into 1 cm rounds.
Heat the oven to 180°C. Butter a heavy gratin dish and rub it all over with one of the crushed garlic cloves.
Peel and slice the potatoes 3 mm thick. A mandoline is easier than a knife.
Warm the cream, milk, and remaining garlic in a saucepan. Do not boil. Season with salt, pepper, and a generous grating of nutmeg.
Layer half the potatoes in the dish. Scatter half the Morteau slices and half the Comté on top. Repeat with the remaining potatoes, sausage, and cheese. Pour the warm cream evenly over everything.
Bake for 50 minutes until the top is golden and a knife slides through the potatoes without resistance. If the top browns too fast, cover loosely with foil.
Rest for 10 minutes before serving. The gratin needs to set so the cream binds to the potatoes.
Tips
Comté is non-negotiable. The smoky Morteau needs a sharp, nutty cheese to balance it, not a mild supermarket Emmental. If you can find 18-month aged Comté, use it. A green salad with walnut oil and a glass of Vin Jaune finish the meal.