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Potato, Onion and Sausage Gratin

Potato, Onion and Sausage Gratin

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From Julia Child's book, Mastering the Art of French Cooking, this is a perfect dish for breakfast or brunch. It is super flavorful and ideal for a brunch party.MORE+LESS-


pound peeled and sliced raw potatoes (about 2 cups)


cup sliced Polish sausage


cup Swiss cheese, grated


(3 to 4 cup) baking dish, about 2-inches deep (mine is round)

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  • 1

    Preheat oven to 375° F. Cook onion slowly in butter about 5 minutes, until tender but not browned.

  • 2

    Drop potatoes in boiling salted water and cook for 6 to 8 minutes, until barely done. Drain thoroughly.

  • 3

    Butter the baking dish. Spread half of the potatoes in the bottom, then half of the onions, then all of the sausage slices, then the rest of the onions and finally the rest of the potatoes.

  • 4

    Mix the eggs, cream, salt and pepper well. Pour over the potato dish, shaking pan gently to distribute liquid.

  • 5

    Sprinkle the grated cheese over all. Bake 30 to 40 minutes in upper third of the oven until top is nicely browned. Allow to sit on a cooling rack a few minutes to set up before serving.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Summary

  • 5 large potatoes, peeled and thinly sliced
  • ¾ cup chopped onion
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 ¾ cups low-sodium chicken broth
  • 2 tablespoons mayonnaise
  • 2 cloves garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon dried parsley
  • ¼ teaspoon poultry seasoning
  • ⅛ teaspoon ground black pepper
  • ¼ cup chopped fresh chives

Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.

Layer potatoes and onion in prepared baking dish.

Melt butter in a saucepan over medium heat stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.

Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.


  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Heat 1 Tbs. of the butter and the olive oil in a 10-inch skillet over medium heat. Add the onions and cook without stirring until beginning to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and continue to cook, stirring and scraping the bottom of the pan frequently with a wooden spoon and spreading the onions evenly over the bottom of the skillet, until golden brown, 30 to 40 minutes. Add 1 Tbs. water at a time if the onions begin to stick to the skillet. Set aside to cool.
  • Peel the potatoes. Using a mandoline or sharp knife, slice the potatoes into thin rounds (about 1/16 inch thick). Spread about one-third of the potatoes in the bottom of a 3-quart baking dish. Sprinkle with salt, pepper, and half of the thyme. Scatter half of the caramelized onions evenly over the potatoes, and top with one-third of the cheese. Make a second layer with half of the remaining potatoes. Sprinkle with salt and pepper, and top with the remaining thyme and onions. Top with one-third of the cheese. Top with a third and final layer of potatoes.
  • In a 2-quart saucepan, bring the milk to a simmer. Stir in the nutmeg, and then pour the hot milk evenly over the potatoes. Top with the remaining cheese. Cut the remaining 1 Tbs. butter into small pieces and scatter on top.
  • Bake until the potatoes are tender when pierced with a paring knife and the top is golden brown, 1 hour to 1-1/4 hours. Cover loosely with foil if the top begins to darken too quickly. Let the gratin cool for 10 to 15 minutes before serving.

Make Ahead Tips

You can make this up to one day in advance. Once cool, cover and refrigerate. Let come to room temperature for about an hour before reheating in a 350°F oven, covered loosely with foil until warmed through, about 20 minutes.

Smoked Sausage Potatoes Au Gratin

If you love cheesy potatoes and you love sausage, you will love this dish. What is great about this dish is that it is not the side dish, but the main entree! If your short on time and don’t want to spend the extra time it takes to make and bake both the main dish and the side dish, then this is for you.

Another great thing about this dish is that you can buy the smoked sausage, cheese and the potatoes and keep them in your fridge for a decent amount of time before they need to be used. This allows you to enjoy this as a go to meal on those nights when you are low on groceries and can’t get to the store. Both the smoked sausage and potatoes are both fairy inexpensive and make for a reasonably priced meal.

Your kids will especially love this meal. Enjoy!

  • 1 Hillshire Farm Beef or Turkey Smoked Sausage
  • 2 Large Potato’s
  • 1 Large Onion
  • 1/2 Cup Milk
  • 1 Bag of Shredded Cheese (16 oz)
  • Cooking Spray
  • Salt and Pepper to Taste
  • Parsley (fresh or dried)
  1. Spray casserole dish with cooking spray.
  2. Get mix ready:
  3. – dice onions into small pieces
  4. – dice sausage into small bite-sized pieces
  5. -cut potato’s into thin slices (disks)
  6. Layer:
  7. -Potato’s
  8. -Onions
  9. -Sausage
  10. -Cheese (salt/pepper to taste)
  11. -Potato’s
  12. -Onions
  13. Before putting the top layer of cheese on, drizzle 1/2 cup milk over layered mix gently so as to keep everything in place
  14. Fill top layer with cheese.
  15. Bake for 1 hour at 350 degrees.
  16. Remove aluminum foil. Continue baking for another 10-20 mins. depending on your oven to brown the cheese and finish cooking the potato’s all the way through.
  17. Poke potato’s with a fork to see if done. Fork should slide in smoothly and out again smoothly.
  18. Sprinkle Parsley over the top (fresh or dried is okay, the remaining heat will carry over and cook the Parsley).

Pam Buttikofer is a co-founder of Imperfect Women. She lives in Los Angeles with her husband of 36 years and enjoys spending time with her husband, sons and her lovable pups.


  • 2 pounds small white potatoes (scrubbed and peeled, if desired, cut in 1/2-inch chunks)
  • 5 tablespoons butter (divided)
  • 8 to 12 ounces andouille sausage (sliced)
  • 1 medium onion (chopped)
  • 1 medium bell pepper (red or green, chopped)
  • 1/3 cup flour
  • 2 1/4 cups milk
  • 6 ounces cheddar (shredded, or cheddar jack blend cheese, divided)
  • 1/2 teaspoon Cajun spice blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


BATON ROUGE, La. (WAFB) - The term “au gratin” often refers to a dish that is basted with butter, topped with cheese and browned. This dish, however, pairs the smoky flavor of andouille with the sweetness of caramelized onions and fresh herbs to create a wonderful lighter side to any main dish.

3 pounds Yukon Gold potatoes, peeled and thinly sliced

1½ cups minced andouille sausage

5 cups thinly sliced red onions

1 cup minced red bell peppers

1 cup minced yellow bell peppers

¼ cup thinly sliced green onions

salt and black pepper to taste

granulated garlic to taste

Grease an 11” x 7” x 2” glass baking dish with vegetable spray and set aside.

Poach thinly sliced potatoes in lightly salted water for 3–5 minutes or until slightly tender but not overcooked. Strain and chill under running water then drain well.

In a large skillet, heat olive oil over medium-high heat, adding additional olive oil as needed. Add red onions, bell peppers and sliced garlic and sauté approximately 8 minutes or until golden. Add green onions, thyme and rosemary and sauté 2 minutes. Remove from heat, season to taste with salt, pepper and granulated garlic then set aside.

Place a layer of potato slices in the bottom of greased baking dish. Alternately layer sausage, onions and potatoes, ending with a layer of potatoes.

Pour broth over potatoes, sprinkle lightly with paprika for color, cover and bake 40 minutes. Uncover and bake until golden brown.

  • 1/4 Cup olive oil
  • 4 Cups thinly sliced onion
  • 4 thyme sprigs
  • 2 Tablespoons chopped sage
  • salt and pepper
  • 6 Cups potato, sliced into disks
  • 1/2 Cup flour
  • 2 Tablespoons chopped parsley
  • 1/2 Cup grated Fontina cheese
  • 1/2 Cup heated milk
  • 1 Cup fresh bread crumbs

Butter a casserole dish or cast iron pan.

Heat half the oil in a skillet over medium heat.

Add the onion, thyme, sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes.

Season with half a teaspoon of salt and pepper to taste.

Spread in the gratin dish.

Return the skillet to medium heat, and add the remaining oil.

Toss the potatoes in the flour, letting the excess fall away.

Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes.

Add the parsley, season with salt and plenty of pepper, cook for 1 minute more.

Layer the potatoes over the onions, cover with the cheese, then add the milk.

Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, around 25 minutes.

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How to make Potatoes Au Gratin

Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have one, but I never bother. (Tip: When slicing wobbly potatoes, it helps to cut a thin slice along the length of the potato, then turn the potato cut-side down on a cutting board so that it sits flat.)

Place the potatoes in a large bowl and toss with the salt and pepper. Be sure the potatoes are evenly coated.

Butter a 2-quart baking dish. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the dish.

Sprinkle a quarter of the cheese over the potatoes.

Pour a quarter of the cream over top.

Repeat with the remaining potatoes, cheese, and cream, forming four layers. Pour any leftover cream over top.

Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. The top layer of the potatoes should be beautifully golden by the time the dish is done baking but if you want just a bit more browning, feel free to stick the baking dish under the broiler for 1 to 2 minutes just keep a close eye on them so they don’t burn!

Sprinkle with fresh thyme leaves, if using, and serve. (Note: If you have a large crowd coming and plan to double the dish, you’ll get the best results by baking it in two 2-quart baking dishes instead of one larger dish. The potatoes will cook more evenly that way.)

Published: 00:01 BST, 15 September 2013 | Updated: 00:01 BST, 15 September 2013

Sausage and caramelised red onion hotpot and Potato and beetroot gratin

Rich and sweet with wine and caramelised onions, this takes the humble hotpot to another level and would be just the thing to have gently warming in the oven after a fireworks display or a long winter walk. Serve with buttered cabbage and potatoes or my Potato and Beetroot Gratin.

  • olive oil, for frying
  • 8 best-quality pork sausages
  • 2 red onions, peeled and finely sliced
  • 2 knobs of butter
  • 1 tbsp soft brown sugar
  • 3 thyme sprigs, leaves only
  • 150g (5oz) button mushrooms, cleaned and quartered
  • 2 tbsp aged balsamic vinegar
  • 200ml (7fl oz) red wine
  • 200ml (7fl oz) beef stock
  • small handful of parsley, roughly chopped
  • sea salt and freshly ground black pepper

❶ Preheat the oven to 180C/Gas 4. Place a large hob-proof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.

❷ Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme, then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelised. Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.

❸ Add the cooked sausages, red wine and some salt and pepper to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly. Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes, uncovered, until the sausages are cooked through and the sauce is thick. Sprinkle the finished dish with parsley and serve.

Potato and beetroot gratin

This is a lovely twist on the classic gratin dauphinois, in which layered potato and beetroot is gently cooked in garlicky cream. I prefer to use waxy potatoes as they keep their shape better but whatever you use, cut them as thinly as possible, ideally in a food processor or mandoline. The beetroot should be cut thicker because it has already been cooked.

1 garlic clove, peeled and halved
butter, for greasing
750g (27oz) potatoes, peeled
500g (18oz) cooked beetroot, peeled
500ml (18 fl oz) double cream
sea salt and freshly ground black pepper

❶ Preheat the oven to 180C/Gas 4. Rub the inside of a 26cm x 18cm (101⁄2 in x 7in) baking dish with the cut sides of the garlic, then grease it with butter.

❷ Slice the potatoes very thinly. Cut the beetroot into slices about 5mm thick. Heat the cream gently over a medium heat until hot.

❸ Layer one third of the potatoes into the prepared dish (save the best-looking pieces for the top). Cover with half the beetroot slices and season with salt and pepper. Repeat before finishing with a last layer of neatly arranged potatoes and season again.

❹ Pour the hot cream over the dish and bake for 1 hour, or until the potatoes are completely tender.
If the top seems to be browning too quickly towards the end of the cooking time, cover it with foil.
Serve warm.

Wrap the beetroots and a good sprinkling of salt in foil and cook them at 180C/Gas 4 for about an hour, or until they feel soft when pierced with a skewer. Leave them to cool a little before peeling.

Country Sausage, Broccoli, and Potatoes Au Gratin

1 pound smoked sausage, cut into 1/2 inch slices
1 large onion, chopped
1 tablespoon cooking oil
1 package au gratin potatoes
2 1/2 cups hot water
1/4 teaspoon black pepper
4 medium carrots, cut into 2 inch julienne strips
1 package (10 ounce size) frozen chopped broccoli, thawed and drained
1 cup shredded cheddar cheese


  1. Prescot

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  2. Mazugor

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  3. Normand

    Remarkable, the very valuable phrase

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