The ultimate cosy food and wine moment awaits with this delicious Gratin & Cabernet Sauvignon pairing!
Today we’re lucky to be opening a bottle of the award-winning 30 Mile Cabernet Sauvignon from legendary winemaker John Quarisa. Deep, structured and layered with dark berry fruit flavours, it needs a hearty meal to go with it.
This gorgeously cheesy Italian Sausage & Potato Gratin recipe is the perfect comfort feed to showcase alongside your wine. Check out the full recipe:
Ingredients
3 Italian sausages
300 grams pork mince
1 kg potatoes, thinly sliced (Yukon gold or chat potatoes work well)
1 large brown onion, thinly sliced
2 cloves garlic, minced
1 tsp paprika
1 ½ cups cream (or milk + cream mix)
1 cup grated Gruyère or cheddar (plus extra for topping)
1 tsp dried thyme
Salt & pepper
1 tbsp olive oil or butter for greasing
Method
1. Preheat oven to 180°C.
2. Sauté onions in a pan until slightly translucent. Add garlic and sauté for a further minute. Slice sausages and remove casings. Add sausage mince and pork mince and brown slightly. Use the end of a spatula to break up the sausage mince. Add paprika, stir and set aside.
3. Grease a baking dish with olive oil. Layer the sliced potatoes, sprinkle with salt, pepper, thyme, and a little cheese. Scatter the sausage mince and onions. Repeat layers with remaining potatoes, sausages, onions, and thyme.
4. Pour cream evenly over the top. Sprinkle remaining cheese. Bake for about 45 – 60 minutes. Slice and serve hot.
Find more delectable recipes on our blog: https://www.laithwaites.com.au/blog/food-wine-pairings
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