Savoy Sauteed Sausage and Potato

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Also called, "Le gratin des Terres Froides aux saucisses de kaion," from Brigitte Tilleray's, The Frenchwoman's Kitchen. This recipe originates from Savoy in the southeast of France. Perfect with a green salad and a glass of the wine used in the recipe.

Ingredients Nutrition

  • 2 ounces butter
  • 6 sausages (author recommends herb-flavored, I used bratwurst and plan to try Italian sausage)
  • 2 medium onions, sliced (I used Vidalia)
  • 5 ounces water
  • 5 ounces white wine (I used Chardonnay)
  • 2 lbs waxy potatoes, peeled and diced (I used 2 baking potatoes)
  • salt and pepper


  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a large flameproof gratin dish or a large cast-iron pan. As soon as it begins to froth, add the sausages and onions and saute until golden brown, about 10-15 minutes.
  3. Add the water and wine, then the diced potatoes. Mix well and season with salt and plenty of pepper.
  4. Transfer dish or pan to the oven and bake until potatoes are tender and fall apart, about 40 minutes. While cooking, stir occasionally and add more water, if necessary.
Most Helpful

Fabulous meal and easy too - I used organic chicken sausages and sliced them up and they were fabulous in the white wine which I doubled !!!!!!!!! Made for ZWT 5 .

katew June 02, 2009

This was really, really good. We ate so much. I don't have any wine in the house (we don't drink), so I used apple juice instead. It was perfect! I will be making this simple meal again and again. Made for ZWT5 - Epicurean Queens.

Sarah in New York May 31, 2009

Awesome! Sometimes the simplest of ingredients make the most wonderful dishes! I make a similar dish that is one of those "I can make this blindfolded" dishes. This blew THAT out of the water! The wine is an amazing flavor enhancer! I think the light sweetness of a reisling would be amazing here. I used a Chardonnay as suggested. I used some chicken, apple gouda sausages (remember I live in THE sausage capitol of Texas!) baby red potatoes that I quartered, skin on and a 1015 Texas sweet onion. This could not be more simple, comforting and delicious! My very picky DH was thrilled! Your directions are spot on and very easy to understand. I do think the butter could be reduced by half if you use cooking spray but the flavor that REAL butter imparts is worth the small amount of fat that it adds here. Thank you for a KEEPER !*Made for ZWT5*

Mama's Kitchen (Hope) May 29, 2009