Ingredients with Measurements:
- 1 lb. Saucisson de Lyon, sliced
- 2 lbs. potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer or sharp knife
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the sliced Saucisson de Lyon until lightly browned. Remove from skillet and set aside.
3. In the same skillet, sauté the onion and garlic until softened.
4. In a large bowl, mix together the heavy cream, grated Gruyere cheese, dried thyme, salt, and pepper.
5. Layer the sliced potatoes in the bottom of the baking dish, followed by a layer of Saucisson de Lyon, and then a layer of the sautéed onion and garlic.
6. Pour half of the cream mixture over the layers in the baking dish.
7. Repeat the layers of potato, Saucisson de Lyon, onion and garlic, and cream mixture.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat: 42g
Carbohydrates: 22g
Protein: 23g
Substitutions for ingredients:
- Saucisson de Lyon can be substituted with any cooked sausage of your choice.
- Gruyere cheese can be substituted with Swiss cheese or any other type of cheese that melts well.
Variations:
- Add sliced mushrooms to the sautéed onion and garlic for an extra flavor boost.
- Substitute half of the potatoes with sweet potatoes for a twist on the classic dish.
Tips and tricks:
- Use a mandoline slicer or sharp knife to ensure that the potatoes are sliced thinly and evenly.
- Let the gratin rest for 10-15 minutes before serving to allow the cream to thicken and set.
Storage instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual portions in the microwave or reheat the entire gratin in the oven at 350°F for 15-20 minutes.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh thyme or parsley.
Garnishes:
- Fresh thyme or parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover it with foil and continue baking until the potatoes are tender.
Food safety advice:
- Make sure the Saucisson de Lyon is fully cooked before adding it to the gratin.
Food history:
- Saucisson de Lyon is a type of French sausage that originated in the city of Lyon.
Flavor profiles:
- Creamy, savory, and slightly smoky.
Serving suggestions:
- Serve hot as a main dish for dinner or as a side dish for a holiday meal.
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Region: French