Today was boudin noir’s turn to come out of the freezer. I was pretty happy about this; our market guy makes the best boudin noir whether mixed with apples or onions or just plain and is hot and ready to eat. Love it!
In addition, I had two pears in the fruit bowl, begging to be moved on. Thus, the individual potato and pear gratins. Sinfully rich! To make a large gratin, just expand the recipe 3 or 4 times.
Boudin Noir with Pears and Potato Gratin
2 pears, thinly sliced
2 large potatoes, thinly sliced
1 1/2 cup comte cheese, grated
1 1/2 cup cream
Piment d’espelette
Salt
Pepper
2 links of ready to eat boudin noir
Butter
Butter two large individual ramekins. Layer each of the ramekins with some potato slices, pear slices, 1/4 cup cheese, 1/4 cup cream and sprinklings of piment, salt and pepper. Repeat 2 more times.
Bake the gratins, covered with aluminum foil, in a 350 F oven for 25 minutes, uncover and continue to bake for another 25 minutes until bubbly and brown.
Poke several holes in each boudin link with a fork. Brown the boudin in the butter on all sides. Serve with the gratin.
Cooking in Sens 
That does look like an excellent boudin noir – I wonder what’s next from the North Pole…
God knows, Dog. I haven’t bought anything new but it still looks pretty full 😦
Time to reenact La Grande Bouffe!
That’s what I’m thinking. Get some serious eaters over to the house.
Your gratins are gorgeous!
Thank you Tessa. I enjoy making them.
I would never have thought of potato and pear together, bound by cheese and cream.
It’s a nice taste and some people put onion also, which isn’t bad.
A pear and potato gratin…what a brilliant idea! It all looks delicious…and I’m not even a fan of boudin noir. 🙂
That’s because you’ve never had “good” boudin noir, bits 🙂
I am sure you’re right about that! We now have some local cured meat and sausage artisans in our neighborhood, so I will be on the lookout and see if I can correct that somehow!
Good luck!
That’s the approach I would use, looks delicious!
Thank you Jon.
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It took me years to taste the boudin noir (I suppose it’s similar to Spaniard morcilla), and now I love it!!
For me, it’s very original the idea of serving this with a potato gratin. Never have seen that! In a toast with apple, as you said, or even with some cheese is how we eat at home.
I’ll keep the recipe, because, pear and potato gratin sounds really delicious, even if I don’t know if I mix it with boudin noir 😉
Hi Paula. Potatoes with apples and boudin is quite common here in France, even with pumpkin. Check out these old posts: https://cookinginsens.wordpress.com/2011/02/28/parmentier-de-boudin-noir-aux-deux-pommes/ and https://cookinginsens.wordpress.com/2011/09/05/boudin-noir-potimarron-and-pommes-mini-casseroles/
I love pears with parsnips, but never tried with potatoes, sounds good though.
Parsnips sounds pretty good!
Your gratin looks grand. We’re working on our freezers, too, and it’s going pretty slowly…
I know. I would swear that I won’t do this again, but that wouldn’t be true 🙂
Potato and pear gratin looks lovely. I bet it paired well with the boudin. I love a good boudin noir. You’re lucky to be able to just reach into your freezer for one 🙂
Better yet, I’m lucky that I’m 2 minutes walk to hot boudin 🙂
What a nice healthy mix.
Healthy? Maybe healthy portions 😉
I never hear of boudin noir? is it something like a black pudding?
Exactly. French black pudding.
That gratin looks and sounds amazing (would never have thought to do that) and I adore boudin noir (I´d use morcilla here).Am enjoying emptying your freezer!
If the morcilla tastes anything like the Portuguese black pudding, you are lucky to be able to buy it!
Ooo I’m intrigued by the combination of pears and potato in your gratin – I’ll definitely be trying that out! Gosh, I miss boudin noir…
Thanks for visiting Mel. I do so like boudin noir!
Oh the wonderful things that come out of that freezer and your head!
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