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Choice of ingredients: choose quality products to guarantee authentic taste.
Perfect cooking: keep an eye on the cooking process so that the potatoes do not become too soft and the sausage does not lose its juices.
Personalization: feel free to add your personal touch, for example with fresh herbs, spices or different types of cheese.
Morbiflette from Franche-Comté, with its tasty layers of potatoes, smoked sausage and melted Morbier, is more than a dish. It is a story about terroir, a tribute to tradition and a comfort for the soul. This generous and warming dish is ideal for bringing family and friends together around the table and creating a moment of conviviality and sharing. Let yourself be transported to the mountains of Franche-Comté with each bite of this delicious Morbiflette and discover the richness of a preserved culinary heritage. Enjoy your meal and discover the gastronomy of Franche-Comté!
Cook the potatoes: Put the unpeeled potatoes in a pan of boiling salted water. Let them cook for about 25 minutes until they are tender but firm to the bite.
Prepare the sausage: Cook the Morteau sausage in gently boiling water for 35 to 40 minutes. Slow cooking preserves the texture and aroma of the sausage.
Caramelize the onions: In the meantime, fry the sliced onions in a pan with a little oil until they are translucent and light brown.
Preparation of the Morbier: Cut the Morbier into thick slices to form a melting and thick layer.
Preparation: Peel and slice the potatoes. Place a layer of potatoes in a gratin dish and then add slices of Morteau sausage and the caramelized onions. Repeat the process and finish with a layer of Morbier.
Final preparation: Spread everything with crème fraîche and bake in a preheated oven at 180°C for about 30 minutes until the surface is golden brown and blistered.In the heart of the snow-capped mountains of Franche-Comté, the land of cheese and traditions, lies a comforting and delicious winter dish: Morbiflette. This regional version of the famous Savoyard tartiflette combines the rich taste of Morbier, a cheese typical of the region, with the melting texture of potatoes and the unmistakable aroma of Morteau sausage. Born from the ingenuity and culinary passion of the inhabitants of Franche-Comté, Morbiflette is an ode to their heritage but also to warm hearts on cold winter days.
The history of this dish fits into the context of promoting local products and regional cuisine. Morbier, with its characteristic black line in the middle, has a unique taste and irresistible softness. Known for its traditional smoking process, Morteau sausage has a texture and aroma that perfectly match the creaminess of the cheese. Morbiflette is more than just a dish: it is a journey through the land and history of Franche-Comté.
Ingredients
1.5 kg of potatoes (preferably waxy varieties, ideal for gratins)
2 yellow onions, thinly sliced for a caramelized sweetness
1 Morteau sausage, symbol of the authenticity of the region's charcuterie
1 kg of Morbier, raw pressed raw milk cheese, famous for its line of vegetable ash
About 25 cl of thick crème fraîche to make the dish creamier
Additional tips
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