Recipe · Champagne · Troyes
Andouillette au gratin with Chaource
Troyes andouillette heated in the oven, split lengthways and browned under slices of Chaource, served with a cream sauce and potatoes
preparation
How it is made
The steps are in the order you do them.
- oil an earthenware dish, put the andouillettes in it and heat them in the oven at 180 °C for 7 minutes: the charcutier sells them already cooked
- cut them in half lengthways
- cover the halves with thick slices of Chaource and put them under the grill for 5 minutes
- meanwhile reduce the cream in a small pan and season with salt and pepper
- put the browned andouillettes on the plate, pour the sauce around them and serve with pommes cocotte
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