Gratin de pommes de terre et saucisson

photo 5 (2)Gratin de pommes de terre et saucisson, a dish that is proof positive that absolutely everything sounds better in French. Here in the South, all that fancy talk translates to this: cheesy taters with sausage and onions. Either way, it’s delicious.

This dish comes from Mastering the Art of French Cooking by Julia Child, and was featured on an episode of her PBS show “The French Chef” way back before color had even been invented. It’s basically a casserole made from lightly boiled potatoes, Polish sausage, onions, Swiss cheese — and because this is a Julia recipe, a healthy dose of cream. The result is a savory, flavorful concoction of creamy textures, excellently melded flavors, and is one of the few potato dishes out there that works magnificently as a main course. There’s a little bit of prep work that goes into making the dish, but none of it is hard — and with results this good, it’s worth it. Here’s what you’ll need:

Gratin de pommes de terre et saucisson (adapted from Mastering the Art of French Cooking by Julia Child)

  • photo 2 (5)Two pounds potatoes, peeled and sliced. I used Yukon Gold potatoes because I really love their flavor, plus they stand up to cooking nicely.
  • 1-2 onions, sliced — depends on how oniony you like your food.
  • One Polish sausage, sliced into pieces. Nothing fancy, I used Hillshire Farms.
  • 1 cup grated Swiss cheese
  • 2 eggs
  • 1-1/2 cups light or heavy cream. You can use regular milk, but come on, you’re doing a Julia Child recipe. Indulge yourself.
  • Salt and pepper to taste.
  • Butter

Bring a pot of salted water to the boil and add your sliced potatoes. You don’t want to completely cook them, just give them a boil of 10-12 minutes until they start becoming tender. While my water was coming up to the boil, I browned my sausage pieces in a skillet. Julia doesn’t do this in her version of the recipe, but I think browned sausage has a better flavor than plain, plus we’re going to use the fat that renders for our onions.

After the sausage is browned, set it aside for later. You should be left with a skillet that has some fat from the sausage in it, so go ahead and swirl a tablespoon of butter into that fat over medium heat. When the butter is melted, add your onions, cooking them until they are opaque and soft, but don’t brown them. Once your onions and potatoes are done, you’re ready to build your masterpiece.

On the bottom of a buttered baking dish, put a layer of half of your potatoes, then a layer of half your onions. Add just a touch of salt and pepper. Add the all the sausage to form a third layer, then top with the remaining potatoes and onions. Beat together the eggs and the cream, and pour the mixture over everything, then give the dish a good shake so that all that goodness settles to the bottom. Top everything with the grated Swiss cheese, then bake at 350 for 20-30 minutes. The egg and cream mixture will form a delicious custard-like layer (sort of like a quiche) and the Swiss cheese will turn a lovely shade of brown. Try not to go back for seconds on this one — I’ll bet you can’t do it! Happy cooking — and as Julia would say, bon appétit!

photo 4 (3)

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