Ingredients
serves 4
- •1 Vaudoise sausage
- •800 g kale, about 400 g after preparation
- •Salt
- •600 g potatoes
- •3 pears
- •200 g Emmentaler AOP
- •3 eggs
- •2 dl milk
- •150 g full-fat quark
- •1 tbsp mustard
- •Pepper
- •100 g walnuts
- •15 g butter flakes
Preparation
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Leave the sausage to simmer in warm water for about 45 minutes.
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Cut the kale leaves from the stalk and roughly chop. Parboil in a good amount of boiling salted water for 5 minutes. Drain in a sieve and refresh with cold water. Carefully squeeze out any excess water.
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Peel the potatoes and cut into thin 5 mm slices, cook for about 5 minutes until they are just beginning soften. Peel the pears, cut into pieces. Place the potatoes and pears in a gratin dish and distribute the kale over the top.
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Finely grate the Emmentaler AOP. Whisk the eggs with milk, quark, mustard and 100 g cheese. Season with salt and pepper and pour over the kale. Bake in a 180 degree hot oven for 15 minutes.
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Roughly chop the walnuts, mix with the remaining cheese and put on top of the gratin. Dot with flakes of butter and bake for a further 15-20 minutes.
Bon
Appétit
Appétit
