°1kg Potatoes with firm flesh
°4 smoked sausages
Cook the potatoes without peeling them in a large pot of water for 20 minutes. Pre-cook the sausages for fifteen minutes in boiling water.
Meanwhile, peel, degerm and finely chop the onion and fry in a little butter until browned.
Drain potatoes, letting them cool, then peel them & cut them to slices. Also drain the sausages and cut them into slices.
Preheat the oven to 200-210°C.
In a baking dish, pour half of the potatoes, sausages and onion. Mix a little then cover with thin slices of reblochon (half). Repeat the operation with the other half of the potatoes, sausages and onions and cover with the rest of the reblochon in thin slices. Add salt and pepper.
Bake for 30 to 40 minutes, the cheese must be au gratin.