Potato and Rosette de Lyon Gratin

Name: Potato and Rosette de Lyon Gratin
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 5 cups (1.25 litres) potatoes, peeled and thinly sliced on a mandolin; 1 clove garlic, finely chopped; 1/4 lb (115 g) Rosette de Lyon sausage, thinly sliced; 2 cups (500 ml) 15% cooking cream; Salt and pepper

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Preparation 15 min
Cooking 1 h 15 min
Servings 6

Nut-free
Gluten-free
Egg-free

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Ingredients

- 5 cups (1.25 litres) potatoes, peeled and thinly sliced on a mandolin
- 1 clove garlic, finely chopped
- 1/4 lb (115 g) Rosette de Lyon sausage, thinly sliced
- 2 cups (500 ml) 15% cooking cream
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a bowl, combine the potatoes with the garlic. Season with salt and pepper.
- Spread one quarter of the potatoes at the bottom of a 20-cm (8-inch) square Pyrex pan. Layer with one third of the sausage slices. Continue with the remaining potatoes and sausage, alternately. Drizzle with the cream. Bake for about 1 hour and 45 minutes or until the potatoes are tender. Cover and let stand for 15 minutes before serving; the gratin will be easier to cut.

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