Herbed Andouillette with Classic Gratin Dauphinois

Method

1. Preheat oven to 375°F (190°C).
2. Cut andouillette into 1-inch pieces and sauté in olive oil until golden, about 5 minutes.
3. Peel and slice potatoes. In a bowl, mix potatoes, milk, garlic, thyme, salt, and pepper.
4. Transfer to a baking dish, top with Comté cheese.
5. Bake for 25-30 minutes until bubbly and golden.