Gratin Vaudois with Sausage Recipe
Gratin Vaudois with Sausage
The Cuisine of Vaud
Total time: less than 15 minutes

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

Difficulty: Easy
Chef's Note

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

- 1 Vaudois sausage, 400-500 g (14-18 oz.)
- 800 g (1 lb. 12 oz.) Potatoes
- 300 g (10 oz.) grated Jura or Gruyère cheese
- 2 onions
- 30 g (2 tbsp.) butter
- 3 cloves of garlic
- 200 ml (3/4 cup) dry white wine
- Pepper
  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

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up