Julia Child Potatoes

This is the ultimate comfort food, and a favorite of everyone who I have made it for (my boyfriend ask me if every Monday we could have Julia Child Potatoes).  It is filled with potatoes, butter, onions, and sausages and then topped with cheese!  This recipe comes from Julia Child’s Mastering the Art of French Cooking  (I highly recommend this cookbook for every kitchen, it has a ton of great recipes and tips from an amazing women).  I have modified mine by using evaporated skim milk in place of heavy cream, and chicken sausages in place of Polish sausage.  It is still a comfort food but is lightened up just a little bit. 

Tip: If Gratin has been in the oven for 45 minutes and top is not brown turn on the broiler for a couple of minutes to brown (careful the cheese will brown quickly under the broiler).     

Gratin de Pommes de Terre et Saucisson (Gratin of Potatoes, Onions and Sausages)

Ingredients:

2/3-cup onions, diced

2 Tbsp butter, plus more for dotting the top 

1 lb raw potatoes, thinly sliced

1 package Chicken Sausages, sliced (I used Aidells Chicken and Apple)

3 eggs

1½ cups evaporated skim milk

½ tsp salt

¼ tsp pepper  

½-¾ cup Swiss cheese, grated

Instructions:

1.  Preheat oven to 375° degrees.  Cook onions slowly in butter until tender but

not browned, about 8 minutes.     

2.  Drop potatoes in boiling salted water and cook until barely done, 8-10 minutes.  Drain thoroughly.

3.  In a bowl beat eggs, mix in evaporated milk, salt and pepper. 

4.  Butter a baking dish.  Spread half potatoes in the bottom, then half the onions.  Over them lay sliced sausages, then the rest of the onions, and finally the remaining potatoes.  

5.  Pour egg mixture over the potatoes and shake dish to send liquid to the bottom. 

6.  Spread on the cheese.  Dot with butter.

7.  Bake for 30-40 minutes in upper third of oven until nicely browned.