Cassoulet-Style Gratin

Photography, TANGO | Food Styling, Éric Régimbald | Prop Styling, Caroline Simon

  • Prep time 25 minutes
  • Total time 50 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In large stovetop-safe casserole dish or Dutch oven, cook bacon over medium-heat until crispy, about 5 minutes. Without turning off heat, transfer to paper towel-lined plate to drain; set aside. Reserving 2 tbsp, discard bacon fat.

Pour reserved bacon fat back into casserole dish. Add onion and cook, stirring often, until translucent, 3 to 4 minutes. Add garlic; cook, stirring often, for 2 minutes. Stir in beans, tomatoes, broth, tomato paste and reserved bacon. Add chicken, sausages, thyme and bay leaves; season with salt and pepper. Simmer over medium heat, gently stirring occasionally, until sausages are cooked, about 15 minutes.

Preheat oven to broil. Sprinkle stew with bread crumbs; broil until golden brown and stew begins to form small crust, 1 to 2 minutes. Let cool for 5 minutes. Discard bay leaves; sprinkle with parsley before serving.




Cassoulet is a hearty stew from southwestern France that's typically slow simmered with beans, sausage and duck confit. Our gratin is easier and quicker to make than the traditional version, but boasts the same spectacular flavour.

Nutritional facts Per serving: about

  • Iron 8.6 mg
  • Fibre 11 g
  • Sodium 1,500 mg
  • Sugars 8 g
  • Protein 50 g
  • Calories 795
  • Total fat 39 g
  • Cholesterol 135 mg
  • Saturated fat 7 g
  • Total carbohydrate 61 g
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Cassoulet-Style Gratin