Lamb and rosemary sausages with creamy potato bake

Ingredients

• 6 Lamb and rosemary sausages
  
• 600g potatoes, thinly sliced
  
• ½ garlic clove
  
• Pinch of nutmeg
  
• 50g Jarlsberg cheese, grated
  
• 2 tsp olive oil
  
• 200-250 ml thickened cream
  
• Pinch of paprika
  

Method

Preheat the oven to 180c. Grease an ovenproof dish with 2 tsp butter, then rub the bottom and sides with the cut side of ½ garlic clove for a hint of flavour.

Use a mandolin to slice the potatoes thinly or slice them with a knife. Arrange a layer of potatoes in the dish. Season lightly with salt and pepper, and a pinch of nutmeg. Dot with a small amount of butter. Repeat the process, layering the potatoes until all are used.

Pour the cream over the layered potatoes, ensuring all layers are covered. Tap the dish gently on the counter to help the cream distribute evenly.

Cover with foil and bake for 1 hour 15 minutes. Remove the foil, check if the potatoes are fork tender and sprinkle the cheese over the potatoes and bake uncovered for another 20 minutes or until golden and bubbly. Finish with a sprinkle of paprika before serving.

While the potatoes are finishing, heat 2 tsp olive oil in a pan over medium heat. Cook the sausages until browned and cooked through, about 12-15 minutes. Turning occasionally.

Serve

Plate the sausages alongside the potato bake. Serve with a green salad if desired.

Nutrition