Recipe by KissKiss
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.
- 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
Directions See How It's Made
- Preheat the oven to 350 degrees.
- 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.
- Add the water and wine, then the diced potatoes. Mix well and season with salt and plenty of pepper.
- 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.