Yield: 4 servings
|8||Wall's pork sausages|
|450 grams||Potatoes; cut into small|
|; chunks (1lb)|
|1 tablespoon||Olive oil|
|3||Red onions; cut into wedges|
|1||Clove garlic; sliced|
|25 grams||Butter; (1oz)|
|25 grams||Flour; (1oz)|
|300 millilitres||Milk; (1/2pt)|
|150 millilitres||Double cream; (1/4pt)|
|100 grams||Gruyere cheese; grated (4oz)|
|Salt and freshly ground black pepper|
FOR THE SAUCE
1. Preheat the oven to 200 C, 400 F, Gas 6. Place the potatoes in a pan of cold water. Bring to the boil, cover and simmer for 8 minutes, until tender. Drain and set aside. 2. Meanwhile, heat the oil in a frying pan and cook the sausages for 10 minutes, turning occasionally until browned.
Remove from the pan with a slotted spoon and cut in half. 3. Add the onions to the pan and cook for 10 minutes, stirring occasionally, until softened.
Stir in the garlic and remove from the heat. 4. Meanwhile melt the butter in a pan and cook the flour for 1 minute, stirring. Remove from the heat and gradually stir in the milk and cream until well blended. Return to the heat and bring back to the boil, stirring constantly until thickened. 5.
Arrange the potatoes, sausages and onion mixture in a large gratin dish.
Season well. Scatter over half the cheese. Pour over the sauce evenly and scatter over the remaining cheese. Bake for 15 minutes, until golden and bubbling. Serve immediately.
Cooks Tips You can use Spanish onions instead of the red and to add extra flavour stir in 45ml (3tbsp) freshly chopped flat leaf parsley.
Converted by MC_Buster.
NOTES : This recipe uses potatoes - cut into chunks - cooked sausages, red onion wedges and sliced garlic layered in a gratin dish, with a creamy sauce and grated cheese.
Converted by MM_Buster v2.0l.