A Comforting Gratin That Reinvents The Classics

This casserole combines melting potatoes, generous sausages, and gratin mozzarella in a surprising alchemy. Far from conventional gratins dauphinois, this recipe relies on a creamy sauce with Herbes de Provence that envelops each ingredient in a fragrant veil. The contrast between the crispy golden crust and the soft heart creates a tactile experience as satisfying as it is flavorful.

With a total preparation time of 1h25, this dish proves that accessibility rhymes with refinement. The 25 minutes of active preparation are enough to orchestrate the assembly, while the oven transforms these simple elements into a sophisticated whole. This combination of everyday ingredients – 5 medium potatoes, 2 sausages, 100g of mozzarella – produces a result worthy of a festive table without requiring complex techniques.

The secret lies in the strategic layering of textures and flavors. Each bite reveals the tenderness of perfectly cooked potatoes, the softness of seasoned sausages, and the creaminess of melted cheese. This gustatory architecture makes this casserole much more than a simple family dish: a modern alternative that respects the tradition of comfort while bringing a welcome touch of originality to shared meals.

The Preparation: A Fragrant Vegetable Base

This gustatory architecture rests on a meticulously constructed aromatic foundation. The chopped white onion, 2 minced garlic cloves, and grated carrot form the essential aromatic trio, releasing their volatile compounds in hot olive oil. The red bell pepper brings its sweet mildness and vibrant color, creating a visual contrast with the golden hues of the other sautéed vegetables.

Seasoning occurs at this crucial stage: sweet paprika, Herbes de Provence, salt, and black pepper directly infuse the vegetables. This strategy allows the spices to release their essential oils before baking, ensuring an aromatic depth that simple final sprinkling could not offer. The 25 minutes of active preparation serve precisely to develop these flavors in successive layers.

The 5 medium potatoes constitute the supporting structure of the casserole. Their preparation – peeled, sliced into regular rounds – ensures even cooking and facilitates the absorption of the creamy sauce. Each vegetable plays its technical role: the onion brings its umami sweetness, the garlic its aromatic power, the carrot its slight sweetness, and the pepper its fruity notes.

This preparatory phase transforms ordinary ingredients into a complex gustatory foundation. The olive oil acts as a carrier, capturing and amplifying each aroma before the oven’s heat permanently seals these flavors into the entire dish.

The Creamy Sauce And Strategic Assembly

The homemade béchamel constitutes the technical binder of this casserole: 60g of melted butter welcome 50g of flour to form a blond roux, into which 400ml of lukewarm milk are gradually incorporated. This classic emulsion acquires an extra dimension here thanks to the addition of 4 beaten eggs and a tablespoon of mayonnaise, creating a velvety texture that coats each element without drowning them.

The assembly proceeds by calculated strata. The potato slices form the first layer in the oiled dish, followed by the previously prepared fragrant vegetables. The 2 sliced sausages are strategically tucked between these levels; their juices will enrich the sauce during cooking. The egg béchamel coats the whole uniformly, penetrating every gap to guarantee perfect cohesion.

The final topping of 100g of shredded mozzarella seals the composition. This stringy cheese has an ideal melting point: it gratins without burning during the 60 minutes of cooking at moderate temperature. The heat gradually transforms the assembly, softening the potatoes, lightly caramelizing the sausages, and creating that characteristic golden crust where the cheese bubbles and browns.

The aromas of the Herbes de Provence, trapped in the sauce, diffuse uniformly. This prolonged cooking allows the flavors to merge while preserving the textural integrity of each component: the potatoes melting but not disintegrated, the vegetables tender while retaining their structure, the sauce creamy without being liquid.

Finishing And Service For Maximum Impact

Removing it from the oven reveals a dish with marked visual contrasts: the mozzarella forms a golden crust dotted with caramelized areas where the cheese has slightly browned. This visual signal guarantees that the interior has reached the desired melting texture. The chopped green onions, generously scattered over the still-hot surface, bring a touch of herbaceous freshness that balances the richness of the dish.

Serving directly in the baking dish preserves the heat and prevents breakage during transfer. The first cut reveals the internal architecture: the layers of translucent potatoes, the golden sausage pieces, the colorful vegetables coated in creamy sauce, all held together by the set béchamel. This generous cut exposes the structure of the casserole like a gourmet geological cross-section.

This dish works as a complete standalone meal, combining starches, proteins, and vegetables in one harmonious whole. Served immediately, it retains its melting heart while the gratin crust offers a crispy resistance under the spoon. The flavors of the Herbes de Provence, infused during cooking, are fully expressed at serving temperature.

The balance between simplicity of execution and spectacular result explains why this casserole naturally finds its place in the family repertoire. The 1h25 invested produce a generous dish capable of feeding a table, offering the double satisfaction of having cooked from scratch while impressing guests with the finished look.