Potato and Rosette de Lyon Gratin
Potato and Rosette de Lyon Gratin
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
Instructions
- 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.
Potato and Rosette de Lyon Gratin