Anonymous
08/15/2012 09:51
Subject: Re:question about cooking au gratin potatoes with sausage
OMG that sounds good.
Anonymous
08/15/2012 08:26
Subject: question about cooking au gratin potatoes with sausage
thanks! I made it just that way, added some caramelized onions and cherry tomatoes on top- it turned a very nice color and got crispy on top. worked great!
Anonymous
08/10/2012 18:21
Subject: question about cooking au gratin potatoes with sausage
Anonymous wrote:I wanted to make a potato and sausage gratin for tomorrow night but I can't find a recipe online that I completely like.
I have some andouille sausage..and some brat style (Johnsanville), not sure which to use. I have regular russet potatoes, cream and jarlsberg cheese and some onions and bread crumbs I might put on top.
I was planning to cook the sausage first (sliced and browned) and then just add it into the layers of uncooked potato slices, cheese and then pour the cream over the whole mess and bake.
Should I pre-cook the potatoes a bit? I usually just do a potato and leek or some other variety of veggie gratin..so sausage is new.. please advise! TIA
This response may be too late for you, but I don't cook potatoes ahead of time for this type of dish. I would do exactly as you originally said. Sounds delicious!
Anonymous
08/09/2012 19:28
Subject: question about cooking au gratin potatoes with sausage
I wanted to make a potato and sausage gratin for tomorrow night but I can't find a recipe online that I completely like.
I have some andouille sausage..and some brat style (Johnsanville), not sure which to use. I have regular russet potatoes, cream and jarlsberg cheese and some onions and bread crumbs I might put on top.
I was planning to cook the sausage first (sliced and browned) and then just add it into the layers of uncooked potato slices, cheese and then pour the cream over the whole mess and bake.
Should I pre-cook the potatoes a bit? I usually just do a potato and leek or some other variety of veggie gratin..so sausage is new.. please advise! TIA
I have some andouille sausage..and some brat style (Johnsanville), not sure which to use. I have regular russet potatoes, cream and jarlsberg cheese and some onions and bread crumbs I might put on top.
I was planning to cook the sausage first (sliced and browned) and then just add it into the layers of uncooked potato slices, cheese and then pour the cream over the whole mess and bake.
Should I pre-cook the potatoes a bit? I usually just do a potato and leek or some other variety of veggie gratin..so sausage is new.. please advise! TIA