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Maité's Landais Gratin

Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking

A comforting gratin inspired by Maité's cooking, combining potatoes, pork belly, Toulouse sausages, chanterelle mushrooms sautéed with shallots and white wine, all topped with cheese. Perfect for a winter family meal.

MediumFrenchServes 4

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Source Video
39m
Prep
57m
Cook
12m
Cleanup
1h 48m
Total

Cost Breakdown

$33.70
Total cost
$8.43
Per serving

Critical Success Points

  • Properly brown the chanterelles and shallots without burning them.
  • Do not add extra salt before cooking.
  • Bake until the gratin is nicely browned and the potatoes are tender.

Safety Warnings

  • Handle the hot pan carefully to avoid splattering duck fat.
  • Wear kitchen gloves when handling the hot dish removed from the oven.
  • Ensure the pork belly reaches an internal temperature of at least 71 °C.

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