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