In the region of Eisenberg, the town of Hartschild is plagued by relentless lava flows brought on by the corruption and dormancy of the Fire Crystal. Volcanic eruptions and creeping lava have devastated the land, leaving the soil barren and making traditional agriculture nearly impossible. In this harsh environment, only the hardiest crops can survive, and for the people of Hartschild, that crop is potatoes.
With meat in short supply, the townspeople make the most of what they have by grinding it down and mixing it with potatoes to stretch it further, forming hearty, practical sausages. When the Warriors of Light arrive in Hartschild, they’re welcomed with a humble but comforting meal of sausage and au gratin potatoes, prepared by Shieldbearer Commander Daniel Goodman and his wife, Eleanor. It’s a simple dish, but one that reflects the resilience and resourcefulness of the people of Hartschild.
This recipe takes that idea and builds it into something you can actually make at home. A blend of beef and pork is mixed with grated potato and onion, seasoned well, and formed into rustic sausages before being gently poached and finished until golden. The au gratin potatoes lean into that same foundation, layering thin slices with a creamy, cheesy sauce and baking until tender and bubbling.
Served together, it’s a rich, hearty plate that feels true to the spirit of the original dish while still being something you’d want to sit down and eat.
Ingredients
Sausages
1.5 lb ground pork
1.5 lb ground beef
3–4 medium yellow potatoes, peeled and grated
1 large onion, finely chopped or grated
1 tbsp salt
1 tsp white pepper
1 tsp ground nutmeg
1 tsp ground allspice
1 tbsp dried marjoram
1 tbsp milk
Butter and/or vegetable oil
1.5 lb ground pork
1.5 lb ground beef
3–4 medium yellow potatoes, peeled and grated
1 large onion, finely chopped or grated
1 tbsp salt
1 tsp white pepper
1 tsp ground nutmeg
1 tsp ground allspice
1 tbsp dried marjoram
1 tbsp milk
Butter and/or vegetable oil
Au Gratin Potatoes
4-5 yellow potatoes, peeled and thinly sliced
2 tbsp butter
2 tbsp flour
2 cups whole milk
1 cup heavy cream
1 cup Gruyère cheese, grated
½ cup Parmesan cheese, grated
1 small shallot, finely minced
1 clove garlic, minced
1 tsp salt
½ tsp black pepper
¼ tsp nutmeg
Cooking spray or additional butter, for greasing
4-5 yellow potatoes, peeled and thinly sliced
2 tbsp butter
2 tbsp flour
2 cups whole milk
1 cup heavy cream
1 cup Gruyère cheese, grated
½ cup Parmesan cheese, grated
1 small shallot, finely minced
1 clove garlic, minced
1 tsp salt
½ tsp black pepper
¼ tsp nutmeg
Cooking spray or additional butter, for greasing
Dijon Cream Sauce
2 tbsp butter, divided
1 small shallot, finely minced
¾ cup heavy cream
2 tsp Dijon mustard
⅛ tsp salt
⅛ tsp white pepper
2 tsp lemon juice
Handful of fresh parsley, chopped
2 tbsp butter, divided
1 small shallot, finely minced
¾ cup heavy cream
2 tsp Dijon mustard
⅛ tsp salt
⅛ tsp white pepper
2 tsp lemon juice
Handful of fresh parsley, chopped
We begin by preparing the potatoes and onions for the sausages. Grate the potatoes into a bowl using a box grater, and then wrap them in paper towels and lightly squeeze out the excess water. Be sure to leaving a bit of moisture to help bind the mixture. Grate or finely chop the onion.
In a large bowl, combine the ground pork, ground beef, grated potatoes, onions, spices, and milk. Mix everything gently but thoroughly until evenly combined.
Scoop up ⅔ to ¾ cup of the meat mixture and shape it into a log about 4 to 5 inches long and roughly 1¼ inches thick. Shape into a cylinder shape with your hands and then press gently and roll is back and forth on a cutting board or other surface to get it to the right length and an even width. Repeat this process until you have 8 to 9 sausage-shaped logs.
Wrap each sausage in parchment paper, bring sure to fully enclose each sausage. Crimp the ends closed and tie them shut with kitchen twine. You can alternately twist the ends shut and fold them under the sausage, but tying them ensures the sausage will stay completely wrapped through the cooking process.
Bring a pot of salted water to a gentle simmer on low heat, then add the sausages and poach them gently for 20 to 25 minutes, until cooked through and firm to the touch. Once they are cooked through, carefully remove the sausages from the water. When they are cool enough to touch, unwrap the sausages from the parchment paper.
To finish, heat a skillet over medium heat, add 1-2 tbsp each of butter and oil. Once the butter is melted, add the sausages a few at a time and sear for about 2-3 minutes per side until they are completely golden brown. Spoon the butter over the sausages as they fry. Sear the sausages in batches. Repeat this process until all of the sausages are seared. Your sausages are ready.
Alternatively, you can preheat the oven to 400°F and arrange the sausages on a rimmed baking sheet and roast for 5–8 minutes, turning once halfway through, until evenly browned. For added richness, brush lightly with melted butter before or during roasting.
To make the au gratin potatoes, slice the potatoes into thin, uniform slices, about ⅛ inch thick. Use a mandoline if you have one.
Preheat an oven to 375°F.
Melt the butter in a pan over medium heat. Once melted, add the shallot and sauté until soft and translucent, about 3-5 minutes. Add the garlic, and cook for about 1 minute, until fragrant.
Add the flour to the pan and stir it into butter and aromatics to build a roux. Allow the roux to cook for 2 minutes in the pan.
After the 2 minutes, start slowly whisking in the milk. Pour the milk in slowly, about 2-3 tablespoons at a time and completely whisk it into the roux before adding more. Continue this process until two cups of milk have been whisked in. Once two cups of the milk have been added, repeat the sam process with the one cup of heavy cream.
Allow the sauce to simmer for 3-5 minutes, until it thickens. Add the salt, black pepper, and nutmeg, and whisk them into the sauce to fully incorporate them.
Remove the pan from the heat and stir in ½ cup of the gruyere cheese until it is fully melted into the sauce.
Grease a 9x13 baking pan by spraying it either cooking spray or greasing it with butter.
Arrange the potatoes in the pan by arranging them in rows so they partially overlap. Once you have covered the bottom of the pan, begin another layer and repeat the process until you have used all of the potato slices. Be sure to lightly salt each layer of potatoes before adding another.
Pour the sauce over the potatoes and press down on the potatoes with a spatula to evenly distribute the sauce through the potatoes.
Sprinkle the remaining ½ cup of gruyere cheese evenly over the top of the potatoes. Sprinkle the grated Parmesan cheese evenly over the top of the potatoes.
Sprinkle the remaining ½ cup of gruyere cheese evenly over the top of the potatoes. Sprinkle the grated Parmesan cheese evenly over the top of the potatoes.
Cover the baking pan with aluminum foil and then place it in the oven. Bake it covered for 30 minutes, then remove the aluminum foil and bake it uncovered for 25-35 minutes, until the sauce is bubbly, the top is golden and the potatoes are tender.
Once the potatoes are done baking, remove the baking pan from the oven and allow the au gratin potatoes to cool for about 10 minutes.
To make the sauce for the sausage, add one tablespoon of butter to a small pot over low medium heat. Once the butter is melted, add the shallot and sweat it for 2-3 minutes until softened, but not browned.
Once the shallots are soft, add the heavy cream, Dijon mustard, salt, and white pepper. Whisk the ingredients to fully incorporate them and build the sauce. Allow the sauce to simmer for 3-5 minutes to thicken.
Remove the pot from the heat, whisk in the lemon juice, and then whisk in the last tbsp of butter (ensuring it is cold). Whisk until the butter is fully melted, and your sauce is ready.
To serve, slice one of the sausages into 5-6 even slices, carefully. Fan them in a row on the plate, and place a square of the au gratin potatoes beside the sausages. Spoon some of the Dijon sauce over the sausage slices, and then garnish with some freshly chopped parsley. Enjoy!