Makes 3-4 Servings
2 tablespoons olive oil
4 tablespoons butter
3 diced sweet sausages (or any favorite)
3 asparagus cut into ½ inch length rounds
1 clove minced garlic
¾ cup grated cheese ( I prefer 4-Cheese Mexican) Gruyere or Swiss works very well also
4 tablespoons whipping cream or milk
Pinch of pepper
½ teaspoon salt
3 medium-sized potatoes grated and with the juice squeezed out
Prep time: 15 minutes | Cook time: 35-40 minutes
I love Rappée Morvandelle no matter how hard it is to pronounce. This is a different take on the original but we still loved it and hope you will too. Make it the night before and just reheat for breakfast for a quick and easy meal.
Preheat oven to 375 degrees F.
In a skillet preheat 2 tablespoons olive oil on a medium heat. Cook the sausages for approximately 5 minutes until they are almost cooked. Add asparagus and cook for another 4-5 minutes.
In a mixing bowl beat the eggs with the garlic, herbs, cheese, milk or cream, and seasonings. Then fold in the sausage and asparagus mixture.
Peel the potatoes and grate them on the large holes of a grater. Take a clean towel put the grated potatoes on it and wring them out making sure to get rid of most of the liquid. Stir the now dry potatoes into the egg mixture. Check for seasoning.
Butter an 8 inch round or square baking dish. Pour in the potato and egg mixture. Dot with butter, set in the middle of a preheated oven and bake for 30-40 minutes until the top is nicely browned. You can serve this directly from the dish or put on a platter garnished with parsley and surrounded by some tomatoes. We love this dish with a dollop of sour cream.