Potato gratin and chicory beetroot salad with beef sausage

Name: potato gratin and chicory beetroot salad with beef sausage
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 900 g potato slices bag of 450 g; 2 toe garlic; 125 g crème fraiche light; 1 tl dried rosemary; 200 g spicy grated cheese 45; 3 el unsalted butter or margarine; 4 beef bratwurst Scale; 4 stump chicory; 1 el granulated sugar; 500 g cool fresh cooked beet business suit; 37,5 g arugula; 120 ml dressing balsamic

Ingredients

Kitchen Stuff

1 garlic press
1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Bring a pot of water to the boil. Once the water has boiled, add the potato slices and cook for 5 minutes. Drain the water and place the slices in a large bowl.
Clean the garlic, press it above and scoop with the crème fraîche, rosemary, pepper and salt.
Divide the potato slices over the butter dish greased with butter and sprinkle with the cheese.
Fry the potato gratin in the middle of the oven for about 20 minutes until golden brown and done. Check with a fork if they are done.
In the meantime, heat the butter in a frying pan and fry the sausages around on high heat. Lower the heat and fry until golden brown and done in 15 minutes. Times regularly.
Meanwhile cut the bottom of the stalk chicory and remove the less beautiful outer leaves. Remove the rest of the leaves, halve in the length and remove the hard core.
Heat the remaining butter in a frying pan and stir fry the leaves of chicory with the sugar and salt on medium heat for 6 minutes or until caramelised.
Peel the beet and cut into pieces. Spoon with chicory, rocket and balsamic dressing. Divide the salad and the sausage over the plates and serve with the potato gratin.