Pork sausage with potato dauphinois XL

Pork sausage with potato dauphinois XL
Makes: 80 portions
Prep time:
Cook time:
Total time:
  • 12.5 kg potatoes
  • 2.2 kg milk
  • 4.2 kg double cream
  • 25 gr thyme
  • 10 gr grated nutmeg
  • 50 gr cloves
  • 3 bay leaves
  • 90 pork sausages
  • 6 kg green vegetables
  • 2.5 kg apples
  1. Peel the potatoes, do not wash them, and slice them as thick as a pound coin.
  2. Preheat the oven to 160°C and line the tray with baking paper, bottom and sides.
  3. Heat but do not boil the milk and cream, add seasoning, garlic, thyme, grated nutmeg to taste and bay leave and let them infuse.
  4. Lay the tray with the potato slices and strain the milk and cream on the potatoes to just cover them.
  5. Cover the tray with tin foil and bake for 90 min or until the potatoes are just cooked. Remove the foil and bake for another 10-15 min or until the potatoes are cooked and the top is golden brown as well.
  6. Remove the tray from the oven, cover the top with baking paper and place another baking tray on top that is just large enough to cover the potatoes.
  7. Place on top of this tray some heavy tins to press down the dauphinoise. Leave to cool and set in the fridge overnight if not serving straight away.
  1. The next day, turn the tray upside down on a chopping board, unmould the dauphinoise, peel the baking paper of and trim the edges and cut in portions.
  2. Place them on a new baking tray lined with baking paper and reheat in the oven for 15 min at 180°C when needed.
  3. In the meantime, bake the pork sausages on lined baking trays in the oven for 25 min at 180°C or until cooked through.
  4. Serve the pork sausage with the dauphinoise potatoes, a green vegetable of your liking and an apple piece (or compote).
Stuff to know
This quantity will feed 80-90 people.
Do not wash the potatoes to keep the starch which will help to set the dauphinois.
You can either serve the dauphinoise potatoes right after baking or store them in the fridge overnight to firm up and cut into individual portions that you reheat in the oven.
Use a mandolin to help to cut even slices.

Replace some potatoes by sweet potato or celeriac.
Use rosemary instead of thyme
Add some finely chopped cooked bacon to the potato dauphinoise.