GRATIN DE POMMES DE TERRE ET SAUCISSON
(SAUSAGE AND POTATO CASSEROLE)1 pound potatoes 2 tablespoons butter, divided, plus more for baking dish 1 cup minced onions 1/2 pound Polish sausage, sliced 3 eggs 1 1/2 cups half-and-half 1/4 teaspoon salt 1/8 teaspoon ground pepper 1/4 cup grated Swiss cheese Bring a large pot of water to a boil. Add potatoes; cook until tender. (To test, pierce with the tip of a knife.) Drain potatoes, let cool slightly, peel and slice. Measure out 3 cups; save any extra slices for another use. Preheat the oven to 375 degrees F. Lightly butter an 8-inch round baking dish or pie plate that is 2 inches deep. Melt 1 tablespoon butter in a skillet. Add onions; cook until translucent, stirring frequently. Arrange layers of potatoes, onions and sausage in prepared dish. In a bowl, blend eggs, half-and-half, salt and pepper; pour into baking dish, sprinkle with cheese, and dot with the remaining 1 tablespoon butter. Bake in the upper third of the oven for 30 to 40 minutes, until top has browned nicely. Serve as main-course lunch or supper dish. Servings: 4 Adapted from source: The French Chef Cookbook by Julia Child
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