Preparation and cooking time: 15 minutes + 75 minutes
Oven temperature: 250° C (500° F)

Don't add salt to this recipe: the cheese and sausage will do it for you.

1. Boil the potatoes in their skins for 10 minutes. Cool well; peel and cut into rounds.
2. Sprinkle the bottom of an ovenproof dish with finely chopped onion and dot with butter.
3. Blanch the sausage for 5 minutes in boiling water; prick the whole surface.
4. Spread a layer of sliced potatoes over the onions in the dish and place the sausage on top. 
5. Spread some grated cheese over the potatoes and fill in the sides around the sausage, alternating potatoes, onion, garlic and cheese. With every step, add two or three grindings of fresh pepper. 
6. Finally, cover the sausage with a 3 cm (1 1/4") layer of potatoes and grated cheese and dot with butter. 
7. Pour on the wine and cook in a hot 250°C. (500°F.) oven for 15 minutes. Then reduce the heat to 200°C. (400°F.) so that the dish simmers gently under its crust until the potatoes have absorbed the wine and some of the juices from the sausage, which takes about 1 hour longer.
8. To serve, remove the sausage without breaking up the top crust any more than necessary. Cut into slices, reform the sausage and place on top of the potatoes.

Chasselas. Rosé or Salvagnin from Paul Baumann, Obrist SA, Vevrey - Pinot Noir Vaudois AOC, Grand Croix or Gamay Vaudois AOC, La Caille from Catherine Kappeler, Jean & Pierre Testuz SA, Treytorrens