Serves 4 : - 3 Montbéliard sausages - 1.2 kg potatoes, cut into thin slices - 3 onions, thinly sliced - 100 g Comté cheese, grated - 1 litre chicken stock - 1 glass Jura white wine - salt and pepper
			Arrange half of the sliced potatoes and onions in the bottom of a gratin dish. Sprinkle one-third of the cheese over. Slice the sausages (1 to 2 cm thick) and arrange in the dish. Add the rest of the potatoes and onions. Fill dish _ full with stock and season to taste. Add white wine and the rest of the cheese. Place in a hot oven (180° or gas mark 6) and cook for 45 minutes. Serve hot, accompanied by Jura red wine..