Hot Dog Gratin Baked Party Style
A generous and ultra-gourmet gratin that brings together juicy hot dog slices, sweet corn, and fragrant tomato sauce under a irresistibly melted cheese topping. Crowned with crunchy potato sticks for a bluffing texture contrast, this convivial dish is ready in 20 minutes and makes everyone's favorite at every table.
🛒 Ingredients
6 servings
- 20 Hot Dogs (type Francfort)
- 2 cans of sweet corn drained (approximately 560g net)
- 800g of aromatic tomato sauce (type napolitaine or provençale)
- 2 medium onions
- 3 cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of herbs de Provence
- Salt and black pepper from the mill
- 400g of grated Gruyère or Emmental cheese
- 150g of potato sticks (crispy allumettes)
- A few fresh parsley sprigs for serving (optional)
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 200°C (rotating heat). Lightly butter a large gratin dish approximately 30x40 cm.
- 2
Peel and finely chop the onions and garlic. In a large skillet, heat the olive oil over medium heat and sauté the onions for 3 minutes until they are translucent. Add the garlic and cook for an additional minute.
- 3
Cut the hot dogs into slices about 1 cm thick. Add them to the skillet and brown for 2 minutes while stirring to caramelize slightly.
- 4
Pour the tomato sauce and drained corn into the skillet. Season with oregano, herbs de Provence, salt, and black pepper. Mix well and let simmer for 3 minutes over low heat to unify the flavors.
- 5
Pour all the preparation into the gratin dish, spreading it evenly. Ensure that the hot dog slices are evenly distributed across the surface.
- 6
Generously cover and evenly with grated cheese. Don't be stingy – this is what makes the character of the gratin.
- 7
Bake in a preheated oven at 200°C for 15 to 18 minutes, until the cheese is perfectly melted, bubbling, and well browned with light golden-brown spots on the surface.
- 8
Remove the gratin from the oven. Immediately spread the potato sticks across the entire surface just before serving to preserve their crunchiness. Sprinkle with chopped parsley if desired and serve immediately.
💡 Chef's Tip
The secret to a perfect gratin: remove the dish from the oven 30 seconds BEFORE it seems ready – the residual heat in the dish finishes cooking the cheese without drying it out. Always add potato sticks at the last second, never before baking, so they remain crunchy and don't soften under the steam of the gratin.
