Andouillette with chaource

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

  1. Peel and cut the potatoes into even slices.
  2. Distribute the butter in the ramekins, then melt it in the microwave.
  3. Place the potatoes in the ramekins.
  4. Salt and pepper
  5. Pour a tablespoon of cream into each ramekin.
  6. Spend 30 minutes in a hot oven at 200 °.
  7. Cut the andouillettes lengthwise.
  8. Lightly mustard the andouillettes.
  9. Pour 2 spoons of white wine into each ramekin.
  10. Place the andouillettes in the ramekins.
  11. Bake in the oven for 15 minutes.
  12. Take out the ramekins and put the oven on the grill at 230 °.
  13. Place the ramekins under the grill for 5 minutes, then
  14. Place ¼ of a chaource cut crosswise.
  15. 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

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