Alsatian gratin with smoked sausage

Preheat your oven to 200°C.

Bring two large saucepans of water to the boil. Drop the cauliflower, cut into small florets, into one of the pans. Blanch for 7 minutes in boiling water. Set aside.
In the other pan, cook the Montbéliard sausages for 25 minutes in simmering water without piercing them. Set aside.

Heat the olive oil in a frying pan. Finely chop the onions and cook for about ten minutes, stirring well. Season with salt and pepper.

 Slice the potatoes very thinly and drop into cold water to stop them going brown. Cut the Montbéliard sausages into half-centimetre slices.

In a gratin dish, place a layer of potatoes and cauliflower, a layer of onions, 3 tablespoons of Alsace Lait bibeleskaes whole milk, plain fromage blanc and a few slices of sausage. Season with pepper and a little salt.
Repeat the process.

Cut the Munster cheese into thin slices and place on the gratin.
Bake in the oven at 200°C for 1 hour.

 Once out of the oven, sprinkle the gratin with parsley.
Serve with a salad and a rapeseed oil and sherry vinegar dressing.

Enjoy! You're in for a treat!