Potato Gratin with Morteau Sausage and Cancoillotte: A French Feast for the Senses

Preheat your oven to 350°F (175°C). Grease a large baking dish with butter.

Layer the thinly sliced potatoes in the dish, slightly overlapping each slice.

2. Prepare the Cream Mixture:
In a saucepan, combine the heavy cream, milk, garlic, thyme, salt, and pepper. Heat over medium heat, stirring occasionally, until it begins to simmer.

Pour the cream mixture evenly over the sliced potatoes in the baking dish.

3. Add the Sausage:
Arrange the sliced Morteau sausage on top of the potatoes, distributing them evenly.

4. Bake the Gratin:
Cover the dish with aluminum foil and bake for about 40-45 minutes, or until the potatoes are tender.

Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crispy.

5. Prepare the Cancoillotte Sauce:
While the gratin is baking, melt the Cancoillotte cheese in a small saucepan over low heat. If desired, add the white wine and Dijon mustard for extra flavor. Stir until the sauce is smooth and runny.

6. Serve:
Once the gratin is ready, drizzle the melted Cancoillotte sauce over the top just before serving. Garnish with extra thyme or fresh parsley if desired.

Serving and Storage Tips:

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