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INGREDIENTS |
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- 1kg of potatoes
- 1/2kg sausage
- 1 onion
- 2 tablespoons parsley
- 1 tablespoon oil
- 150g of grated Gruyere
- Salt, pepper, cumin, hot pepper
Béchamel sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 / 2 litre of milk
- 1 pinch of nutmeg
- Salt and pepper |
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| PREPARATION |
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| TIME OF PREPARATION : 45 mn |
- To prepare the béchamel sauce, melt butter in a saucepan anti-adherent over low heat, sprinkle flour, stirring with a wooden spoon, add the milk gradually while continuing to stir, season with salt, pepper and nutmeg, cook continuing to stir constantly until a thick sauce.
- Wash well potatoes and put them with their skin in a large pot of lightly salted water, making them cook for 20 minutes, once cooked, remove the skin and pass them to the mill vegetables.
- Put in a bowl of mashed potatoes, chopped parsley, pepper, cumin, hot pepper, salt, mix well.
- Peel and finely chop the onion
- Cut sausages in half.
- Heat the oil in a skillet and sauté the onion chopped to blondir, add sausages and let them cook over low heat, salt and pepper.
- Butter a gratin dish and put a layer of potatoes then a layer of onion-sausage, pour 1 cup of tea béchamel sauce, sprinkle the grated Gruyere.
- Bake the gratin in an oven preheated to 180 ° C until it is golden.
- Serve hot.
Posted by femmezoom.com
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