Today was boudin noir’s turn to come out of the freezer. I was pretty happy about this; our market guy makes the best boudin noir whether mixed with apples or onions or just plain and is hot and ready to eat. Love it!
In addition, I had two pears in the fruit bowl, begging to be moved on. Thus, the individual potato and pear gratins. Sinfully rich! To make a large gratin, just expand the recipe 3 or 4 times.
Boudin Noir with Pears and Potato Gratin
2 pears, thinly sliced
2 large potatoes, thinly sliced
1 1/2 cup comte cheese, grated
1 1/2 cup cream
2 links of ready to eat boudin noir
Butter two large individual ramekins. Layer each of the ramekins with some potato slices, pear slices, 1/4 cup cheese, 1/4 cup cream and sprinklings of piment, salt and pepper. Repeat 2 more times.
Bake the gratins, covered with aluminum foil, in a 350 F oven for 25 minutes, uncover and continue to bake for another 25 minutes until bubbly and brown.
Poke several holes in each boudin link with a fork. Brown the boudin in the butter on all sides. Serve with the gratin.