Sausage Gratin
By: Anonymous
Published: Saturday, February 13, 2010 - 1:12pm

Ingredients




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 mls Milk, (½pt)
150 mls Double cream, (¼pt)
100 grams Gruyere cheese, grated (4oz)
Salt and freshly ground black pepper

Preparation

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. 3 Remove from the pan with a slotted spoon and cut in half. 4 Add the onions to the pan and cook for 10 minutes, stirring occasionally, until softened. 5 Stir in the garlic and remove from the heat. 6 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. 7 Arrange the potatoes, sausages and onion mixture in a large gratin dish. 8 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. 9 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. 10 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.