Gratin de Pommes de Terre et Saucisson

Netflix has The French Chef! I have been watching Saint Julia and have wanted to make this since seeing her do so on the ‘Potato’ episode.

I have altered the recipe slightly to account for my family’s taste (More potatoes! More cheese!!) Honestly, the camera did not do it justice. It is probably the most beautiful thing to ever come out of my oven.

Gratin de Pommes de Terre et Saucisson

2/3 cup minced onions
4 tablespoons butter
1 pound Yukon Gold potatoes
1 package of pre-cooked Kielbasa, Hillshire Farms or similar
3 eggs
1 1/2 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound grated or shredded swiss cheese (I prefer Jarlsberg Swiss)

Fill a saucepan with 3 quarts of water over high heat and bring to a boil. While waiting for the water to boil, peel and slice the potatoes, and slice the Kielbasa. When the water is boiling drop in the potato slices and cook for 6-8 minutes until barely done. Remove them from the heat, let drain and cool a bit.

Melt 2 tablespoons butter in a saucepan over medium-high heat. When melted, add the onions and saute until tender but not browned, about 5 minues.

Preheat the oven to 375F.

Coat a baking dish with butter, oil, or non-stick spray. Spread half the potatoes in the bottom. Distribute half the onions over the potatoes. Spread half the Kielbasa over that. Then do it again: spread the remaining potatoes over the dish, followed by the onions and Kielbasa.

Put the three eggs into a mixing bown along with the cream. Add the salt and pepper. Beat until slightly thickened. Pour it over the potatoes. Spread the cheese over the potatoes. Cut the remaining 2 tablespoons of butter into 8 portions and distribute them evenly over the top of the cheese.

Bake for 40 minutes in the upper third of the oven until the cheese is nicely browned.