Potato gratin with leek and sausage

Total time: 1hr 15m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 693 Kcal, 32g Protein, 20g Carbohydrates, 53g Fat


  • Sausage mixture
  • 1 tbsp olive oil
  • 2 leek, cut into thin rings
  • 1 dl white wine
  • 4 farmers' bratwurst, insides removed
  • salt and pepper to taste
  • Potatoes
  • 400 g waxy potatoes, cut into approx. 3 mm slices
  • 2 dl full cream
  • 1 garlic clove, pressed
  • 2 dl milk
  • a little nutmeg
  • 0.5 tsp salt
  • a little pepper
  • 60 g grated Gruyère
  • 1 tbsp thyme leaf
  • Utensils
  • For an ovenproof dish approx. 2 litre capacity, greased

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  • Sausage mixture

    Heat the oil in a frying pan. Sauté the leek for approx. 5 mins., then remove from the pan. Fry the sausage meat in batches for approx. 3 mins. per batch. Return the leek and sausage to the pan, pour in the wine, season. Transfer the sausage mixture to the prepared tin.
  • Potatoes

    Arrange the potato slices in rows on the sausage mixture. Combine the milk, cream and garlic, season. Pour the sauce over the potatoes and top with cheese and thyme.
  • Bake

    Approx. 45 mins. in the centre of an oven preheated to 200°C.
  • Tip:

    Instead of sausage, use approx. 500 g of minced meat (beef and pork).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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