Recipe: Andouillette with Chaource
Andouillette with chaource recipe, champagne is in the spotlight with this recipe, andouillettes from Troyes and Chaource from Champagne Ardennes. Andouillette gratin with chaource, a little long cooking but then the result, a great recipe to consume with friends, the potatoes are gorged with all the aromas, melting at will. Andouillette au chaource a great success for a first draft.
Ingredients
- 6 andouillettes from Troyes
- 12 Charlotte potatoes
- 4 tablespoons of fluid cream
- 20 g butter
- 8 tablespoons of white wine
- 1 teaspoon of mustard
Instructions
- Peel and cut the potatoes into even slices.
- Distribute the butter in the ramekins, then melt it in the microwave.
- Place the potatoes in the ramekins.
- Salt and pepper
- Pour a tablespoon of cream into each ramekin.
- Spend 30 minutes in a hot oven at 200 °.
- Cut the andouillettes lengthwise.
- Lightly mustard the andouillettes.
- Pour 2 spoons of white wine into each ramekin.
- Place the andouillettes in the ramekins.
- Bake in the oven for 15 minutes.
- Take out the ramekins and put the oven on the grill at 230 °.
- Place the ramekins under the grill for 5 minutes, then
- Place ¼ of a chaource cut crosswise.
- Eat hot with a green salad.
Preparation time: 5 minutes
Cooking time: 10 minutes
Number of people: 6
4 star rating: 1 review
What wine to drink with: Andouillette au Chaource.
My favorite wine for this Tokay Alsace recipe: Pinot gris grape
Temperature between 07 ° and 10 °
Cut the potatoes
Add the cream
Pot Cooked
Andouillette
Cooked andouillette
Lay the chaource
Gratinate
On plate
