Entertaining
Sausages, potato and grilled vegetables gratin with fresh herbs
Perfect for a family brunch, this gratin is loaded with flavour and is sure to warm the hearts of everyone at the table. Alt Perfect for a family brunch, this melty marvel is loaded with flavour and is sure to warm the hearts of everyone at the table.
Ingredients
- 600 g of Authentique 100% Pork Sausage from Quebec
- 6 eggs
- 375 ml (1½ cups) 35% cream
- 4 large “Yukon Gold” potatoes, peeled and very thinly sliced
- 30 ml (2 tbsp.) fresh parsley, chopped
- 100 g grated “St. Guillaume” Swiss cheese
- 100 g grated “St. Guillaume” mozzarella cheese
- Freshly ground nutmeg
- Melted butter
- Salt and freshly ground pepper to taste
Grilled vegetables
- 1 green zucchini
- 1 red pepper
- 1 small onion
- 15 ml olive oil
- 2.5 ml (½ tsp.) rosemary
- Salt and freshly ground pepper
Preparation
Grilled vegetables
-
1.
Preheat the oven to 220°C (425°F) or the barbecue on high setting.
- 2.
Cut the zucchini into long slices and the pepper and onion into quarters.
- 3.
On a baking sheet, combine the vegetables with the olive oil and the rosemary, season with salt and pepper, and coat the vegetables generously.
- 4.
Bake (in the oven or with barbecue) while stirring occasionally until the vegetables are browned. Cut into strips after cooking.
Gratin
-
1.
Blanch the sausages in a pot of boiling water for 5 minutes. Remove from the water and allow to cool. Cut the sausages diagonally into thick slices and set aside.
- 2.
Preheat the oven to 176°C (350°F).
- 3.
In a bowl, beat the eggs and the cream, add the nutmeg and season to taste.
- 4.
Place 4 buttered gratin dishes on a large baking tray.
- 5.
Spread the potatoes evenly on the bottoms of the gratin dishes, then the sausages and the vegetables.
- 6.
Pour in the egg preparation.
- 7.
Cover with cheese and bake on the middle rack for 25 to 30 minutes, or until the potatoes are cooked and the cheese is golden brown.
- 8.
Sprinkle on the chopped parsley before serving.
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