• 1 Mont d’Or Le Montagnon - 600 g to 1 kg
• 2 Morteau sausages
• 150 g smoked bacon strip
• 1.2 kg of potatoes
• 1 onion
• 125 cl cream
• Salt and pepper
Peel the potatoes and cut into strips.
Cut each Morteau sausage into 3 pieces in the lengthwise.
In a high flat for gratin, put in layer the pieces of sausage, raw potato sliver, onions and smocked bacon strip.
Pour the cream on your dish, then cover with Mont d’Or (without the strap of wood) and cut into pieces.
Bake for 1:30, th. 6/7.
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Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.