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Choice of ingredients: choose quality products to guarantee authentic taste.
Perfect cooking: keep an eye on the cooking process so that the potatoes do not become too soft and the sausage does not lose its juices.
Personalization: feel free to add your personal touch, for example with fresh herbs, spices or different types of cheese.
Morbiflette from Franche-Comté, with its tasty layers of potatoes, smoked sausage and melted Morbier, is more than a dish. It is a story about terroir, a tribute to tradition and a comfort for the soul. This generous and warming dish is ideal for bringing family and friends together around the table and creating a moment of conviviality and sharing. Let yourself be transported to the mountains of Franche-Comté with each bite of this delicious Morbiflette and discover the richness of a preserved culinary heritage. Enjoy your meal and discover the gastronomy of Franche-Comté!
Cook the potatoes: Put the unpeeled potatoes in a pan of boiling salted water. Let them cook for about 25 minutes until they are tender but firm to the bite.
Prepare the sausage: Cook the Morteau sausage in gently boiling water for 35 to 40 minutes. Slow cooking preserves the texture and aroma of the sausage.
Caramelize the onions: In the meantime, fry the sliced onions in a pan with a little oil until they are translucent and light brown.
Preparation of the Morbier: Cut the Morbier into thick slices to form a melting and thick layer.
Preparation: Peel and slice the potatoes. Place a layer of potatoes in a gratin dish and then add slices of Morteau sausage and the caramelized onions. Repeat the process and finish with a layer of Morbier.
Final preparation: Spread everything with crème fraîche and bake in a preheated oven at 180°C for about 30 minutes until the surface is golden brown and blistered.
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