When you’re craving a dish that screams cozy mountain chalet vibes, this Morbiflette with Morteau sausage is your answer. Imagine tender potatoes, smoky sausage, and gooey Morbier cheese baked together with a splash of white wine and a dollop of cream. It’s a French classic from the Jura region, perfect for warming up after a chilly day or impressing friends at a winter gathering. My take on this dish keeps the rustic charm but adds a few tweaks to make it unforgettable. Let’s get cooking!

Ingredients (Serves 4-6)

1 Morteau sausage (about 14 oz/400 g), sliced into rounds or bite-sized chunks
2 lbs (1 kg) waxy potatoes (like Yukon Gold or Charlotte), peeled or unpeeled
1 lb (500 g) Morbier cheese, thinly sliced (keep that signature ash line for flavor!)
6 tbsp heavy cream or crème fraîche (for rich, velvety texture)
½ cup (4 oz/100 ml) dry white wine, preferably Chardonnay or a Jura white
1 large onion, thinly sliced (optional, for sweet depth)
2 tbsp unsalted butter or olive oil (for cooking)
Freshly ground black pepper, to taste
Sea salt (optional, as the sausage and cheese are salty)
Fresh thyme or parsley, chopped, for garnish (optional, for a pop of color)

Step-by-Step Instructions

Cook the Potatoes: Rinse the potatoes and place them in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, until just tender but not falling apart. Test with a fork—they should be firm enough to slice. Drain, let cool slightly, then slice into ¼-inch rounds. Set aside.
Prepare the Sausage: While the potatoes cook, prick the Morteau sausage a few times with a fork to release its smoky juices. Place it in a pot of simmering water (or cook it directly in the skillet later for extra flavor) and simmer for 10-12 minutes. Drain, let cool slightly, then slice into rounds or chunks. If you prefer crispy edges, you’ll sear these later!
Optional Onion Sauté: For extra flavor, heat 1 tbsp butter or olive oil in a large skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, for 8-10 minutes until soft and caramelized. Set aside.
Sear the Sausage (Optional): In the same skillet, add another tablespoon of butter or oil if needed. Add the sliced Morteau sausage and cook for 3-4 minutes, stirring occasionally, until golden and slightly crisp on the edges. Remove and set aside.
Assemble the Morbiflette: Preheat your oven to 375°F (190°C). Lightly grease a large oven-safe baking dish. Arrange half the potato slices in an even layer at the bottom. Scatter half the sausage pieces and caramelized onions (if using) over the potatoes. Spoon 3 tablespoons of heavy cream or crème fraîche over the layer, then drizzle with half the white wine. Season lightly with black pepper (go easy on salt, as the cheese and sausage are plenty salty). Lay half the Morbier cheese slices over the top, ensuring even coverage. Repeat with the remaining potatoes, sausage, onions, cream, wine, and cheese to create a second layer.
Bake to Golden Glory: Cover the dish with foil and bake for 20 minutes to let the flavors meld. Remove the foil and bake for another 10-15 minutes, until the cheese is melted, bubbly, and starting to turn golden brown. For an extra-crispy top, broil for 1-2 minutes at the end, watching closely to avoid burning.
Serve and Enjoy: Let the morbiflette rest for 5 minutes before serving to let the cheese settle. Sprinkle with fresh thyme or parsley for a touch of freshness. Scoop generous portions onto plates and serve piping hot with a side of crusty bread, pickles, or a crisp green salad to cut through the richness.

Why This Dish is a Must-Try
Morbiflette is like a love letter to the Jura mountains, combining the smoky, savory punch of Morteau sausage with the nutty, creamy melt of Morbier cheese. The white wine adds a bright, aromatic note, while the cream ties everything together in a decadent hug. It’s hearty enough to be the star of the meal but versatile enough to pair with lighter sides. Whether you’re hosting a cozy dinner or just treating yourself, this dish brings alpine warmth to any table.

Serving Suggestions

Classic Jura Style: Serve with a side of cornichons, pickled onions, and a glass of crisp Jura white wine for an authentic experience.
Veggie Boost: Pair with roasted Brussels sprouts or a mixed green salad with walnuts and a mustard vinaigrette.
Bread Lover’s Dream: Offer slices of crusty baguette or sourdough to soak up the cheesy goodness.
Make It a Feast: Add a charcuterie board with extra sausage and cheeses as a starter.

Tips for Success

Cheese Swap: If Morbier is hard to find, try Comté or a mild blue cheese for a different but delicious twist.
Potato Prep: Slice potatoes evenly for consistent cooking, and don’t overboil—they should hold their shape in the dish.
Wine Choice: A dry Chardonnay or Jura white like Savagnin works best, but any dry white (like Sauvignon Blanc) will do.
Make Ahead: Assemble the dish up to a day in advance, refrigerate, and bake when ready. Add an extra 5-10 minutes if baking from cold.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the cheese melty.

A Personal Touch
I discovered morbiflette on a snowy trip to eastern France, where every restaurant seemed to serve some variation of cheesy, potato-filled comfort food. The first bite of smoky sausage and molten Morbier had me hooked, and I’ve been recreating it ever since. This version is my ode to those cozy evenings, with a few tweaks (like the optional onions and thyme) to make it my own. It’s become a winter staple in my house, and I hope it brings the same joy to your kitchen!

Customize It

Spicy Twist: Add a pinch of smoked paprika or chili flakes for a gentle heat.
Veggie Version: Swap the sausage for sautéed mushrooms or leeks for a meat-free option.
Herb Infusion: Mix in fresh rosemary or sage with the thyme for a woodsy flavor.
Low-Carb Hack: Replace half the potatoes with cauliflower florets for a lighter dish.