Aimer faire plaisir à ceux qu'on aime

Ingredients

• 8 small or medium La Ratte potatoes (two per person)
• 160 g (5.6 oz) Le Pizy cheese
• 60 ml (1/4 cup) 35% cream
• Salt and freshly ground pepper
• 1 pinch of nutmeg
• 1 small shallot
• 80 g (2.8 oz) wild mushrooms (hedgehog mushrooms, yellow foot chanterelles, etc.)
• 10 g (0.3 oz) unsalted butter
• 4 slices of Morteau sausage, 20 g (0.7 oz) each

Preparation

In a saucepan of salted water, cook the La Ratte potatoes until they are easily cut with a knife.

While the potatoes are cooking, prepare the sauce. Without removing the rind, cut the cheese into small pieces.

Sweat half the shallot over low heat in a small saucepan and add the cheese. Add the cream and lightly whip until the cheese melts. Season with salt, pepper and nutmeg. Turn off the element, but keep the dish warm.

When the potatoes are cooked, cool them in water and cut them in half, lengthwise.

Clean the mushrooms with a cloth—you should never wash them. Melt 5 g (0.17 oz) of butter in a skillet. Sweat the other shallot half and add the mushrooms. Cook until crispy.

In another skillet, sear the potatoes and Morteau sausage in butter.

Serve in bowls. Place the potatoes in each bowl, then the mushrooms followed by the Morteau sausage. Pour the sauce over the potatoes and mushrooms.