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MORE INFO https://www.france.tv/france-3/meteo-... Lovers of French cuisine and traditions, head to the Lyon region with a typical recipe from there. On our plates this afternoon, a gratin of andouillettes and potatoes, all prepared in the temple of bon vivants: that of the boule Lyonnaise. Ingredients: 4 veal andouillettes 8 medium potatoes 1 pot of crème fraîche Chicken broth 2 tablespoons of mustard 1 onion Breadcrumbs Preparation: 1. Peel the potatoes and cut them into cubes. Peel and slice the onions. Cook the potatoes by blanching them in the fryer at 120°C for 3-4 minutes. Sweat the onion in a saucepan with butter and add the potatoes. 2. Bring a chicken broth to the boil. Add cream, reduce everything. Add mustard. 3. Cut the andouillettes into slices. Place the potato and onion mixture in the bottom of the dish and arrange the andouillette slices on top. 4. Cover everything with the creamy sauce. Cover everything with breadcrumbs. 5. Bake for 15 minutes at 180°C. Chef: Sébastien Chatard FOLLOW US / meteoalacarte / meteoalacarte / meteoalacarte REACT Hashtag #Meteoalacarte