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Morteau Sausage Tracotte with Raclette
A comforting gratin from Franche‑Comté: simmered Morteau sausage, firm‑white potatoes, smoked raclette cheese and a hint of garlic. Perfect for two to three people, served with a green salad.
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Cost Breakdown
Critical Success Points
- • Gentle cooking of the Morteau sausage (no boiling)
- • Cut the sausage without cutting all the way through
- • Oven cooking until golden coloration
Safety Warnings
- • Handle boiling water carefully to avoid splashes.
- • Use kitchen gloves when handling the hot dish removed from the oven.
- • Be careful with the knife when cutting the sausage.
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