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Andouille sausage with Pont-l'Évêque cheese and mashed potatoes gratin
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- Ingredients:
- 14 oz. Andouille sausage
- 20 oz. potatoes
- 3.5 + 1 oz. butter
- 8 oz. cream
- 1 Pont-l'Évêque cheese (7.75 oz)
- Finely ground salt
- Freshly ground pepper
- 4 gratin dishes - 6” in diameter
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Direction
- Make some mashed potatoes using the butter and cream Add seasoning.
- Cut up the Andouille sausage into four thick slices.
- Divide the puree into the 4 gratin dishes. Cut the cheese into pieces, and add on top of each pure. Bake in the oven until the top is crusty.
- Melt the rest of the butter in a frying pan. Add the slices of Andouille sausage. Fry them until they are crisp. Place them on top of the potatoes gratin and serve warm.
Advice:
Cut up the cheese into big pieces so that they keep some of the texture even after they have been baked.
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Recipes Reviews
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Ratings:
eveque2 Rating: 1.0/5 (1 vote cast)
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