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MORE INFO https://www.france.tv/france-3/meteo-... Here is a dish rich in flavors but not only. In calories too. On our plates today, a gratin of andouillettes, topped with Saint-Nectaire. A tribute to the good Auvergne products that are appreciated even more in autumn, when the temperatures start to drop. Ingredients: Andouillette Butter Potatoes Saint Nectaire cheese Bacon Salt Crème fraîche Onions Recipe: 1. Cut the onions and potatoes. Brown the potatoes with butter and salt. Stir for 15 minutes. 2. Over low heat, cook the onions and bacon. 3. Cut the cheese into large pieces. Melt it with crème fraîche in a saucepan. 4. Brown the andouillettes with butter in a frying pan for 5 to 7 minutes. Then add the preparation to the andouillettes. Leave to brown in the oven for a few minutes. 5. Serve the andouillettes with the potatoes and bacon. Chef: Laurent Adrian FOLLOW US / meteoalacarte / meteoalacarte / meteoalacarte REACT Hashtag #Meteoalacarte