Traditional French Andouillette with Gratin Dauphinois

Method

1. Preheat oven to 375°F (190°C).
2. Slice andouillette into 1-inch pieces and cook in a skillet over medium heat until browned, about 5 minutes.
3. Peel and slice potatoes thinly. In a bowl, mix potatoes, cream, garlic, nutmeg, salt, and pepper.
4. Transfer to a baking dish, top with Gruyère cheese and butter.
5. Bake for 25-30 minutes until golden and bubbly.