Cervelat (sausage) on au gratin potatoes boiled in the skin

45 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
Lustenberger 108 web


  • 1 kg Potatoes boiled in the skin (still firm)
  • 440 grams Lustenberger 1862
  • 3 Tbsp. Mustard
  • 4  Cervelats


  1. Boil the potatoes in water or a pressure cooker until soft. Cut the potatoes in half and place in the prepared gratin dish with the cut side up.
  2. Cut the Lustenberger 1862 into about 1 cm (2/5 inch) wide slices and brush on one side with mustard. Then place on the potatoes with the mustard side down.
  3. Cut the cervelats into about 5 mm (1/4 inch) thick rounds and place about 3 of them on each portion.
  4. Cook au gratin in the upper half of an oven pre-heated to 250°C (480°F) for 15 minutes.

TIP: The cervelat sausage can also be replaced by about 3 mm (1/4 inch) thick slices of zucchini. First steam these in butter and season. Then cook them au gratin on the slices of cheese just like the cervelat sausage.


  • Graf Therese

    ist sicher auch für mehrere Personen zu machen!

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