It’s so cold and snowy in Cincinnati! I want something rich and soothing like this Sausage and Potato Gratin. This is an adaptation of one of Julia Child’s recipes. Make sure to slice the potatoes and sausage extra thin. I use a mandoline!
Serves: 4-6 people
2/3 cup minced yellow onions
2 tablespoons butter
1 lb. Russet potatoes, sliced very thin
2-3 uncooked mild Italian sausages, cut into thin slices (put them into the freezer for 10 minutes or so before slicing.)
3 large eggs
1 1/2 cups heavy cream
1 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Gruyère cheese (you may substitute Swiss cheese.)
Preheat oven to 350 F. Butter an 8×8 baking dish.
In a medium skillet, melt the butter over medium-low heat. Add the onions and cook, stirring frequently, for about 5 minutes, until tender but not browned.
In the prepared baking dish, spread half of the sliced potatoes on the bottom. Spread half of the cooked onions over the potatoes. Place all of the uncooked sausage slices over the onions. Top the sausages with the rest of the onions, and then the rest of the potatoes.
Crack the three eggs into a medium bowl, and beat with a whisk just to break them up, about 5 seconds. While still whisking the eggs, pour in the cream. Add the 1 teaspoon honey, the 1/2 teaspoon of salt and the 1/8 teaspoon of pepper, and whisk to combine. Pour the egg and cream mixture into the filled baking dish, and shake to distribute the liquid, if necessary.
Sprinkle the Gruyère over the casserole. Bake for 55 minutes in the upper third of the preheated oven until the top is nicely browned. Enjoy!