Making
1. Peel and slice the onion. In a pan with a little oil, fry the onion slices. Add a little fleur de sel with Espelette pepper and herbs de Provence, and let it cook covered for 10 minutes, adding a little water if necessary. Meanwhile, wash and slice the tomatoes.
2. Peel and slice the potatoes. Drain the cooked beans.
3. Remove the skin of the white pudding and slice it. In a buttered oven dish, arrange a layer of tomatoes, a layer of potatoes, and a layer of beans.
4. Sprinkle with grated cheese and spread the cream over the entire surface.
5. Add a layer of white pudding and finish with the layer of cooked onion slices.
6. Sprinkle with grated cheese and place a few pieces of butter on top.
7. Bake in a preheated oven at 180° for 30 minutes. Let cool for 5 minutes before serving.
To finish: Note: You are free to modify the type and/or quantity of vegetables or meat, or not use them at all!