Potato gratin with leek and sausage

Potato gratin with leek and sausage

Total: 1 hr 15 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 693 kcal
, Fat: 53 g
, Carbohydrate: 20 g
, Protein: 32 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sausage mixture

1tbsp olive oil
2 leek, cut into thin rings
4 farmers' bratwurst, insides removed
1dl white wine
salt and pepper to taste

Potatoes

400g waxy potatoes, cut into approx. 3 mm slices
2dl milk
2dl full cream
1 garlic clove, pressed
a little nutmeg
½tsp salt
a little pepper
60g grated Gruyère
1tbsp thyme leaf
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Utensils

For an ovenproof dish approx. 2 litre capacity, greased

How it's done

Sausage mixture

Heat the oil in a frying pan. Sauté the leek for approx. 5 mins., then remove from the pan. Fry the sausage meat in batches for approx. 3 mins. per batch. Return the leek and sausage to the pan, pour in the wine, season. Transfer the sausage mixture to the prepared tin.

Potatoes

Arrange the potato slices in rows on the sausage mixture. Combine the milk, cream and garlic, season. Pour the sauce over the potatoes and top with cheese and thyme.

Bake

Approx. 45 mins. in the centre of an oven preheated to 200°C.

Good to know
Tip: Instead of sausage, use approx. 500 g of minced meat (beef and pork).

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