Potato gratin with sausage

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into thin slices. Remove sausage skins. Cut sausage into slices. Place potato and sausage slices alternately in an ovenproof dish (1 litre capacity). Dab marjoram dry and chop. Mix milk, 100 ml stock and marjoram, season with salt and pepper and pour over the gratin.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. In the meantime, separate the outer leaves from the savoy cabbage. Halve the savoy cabbage and remove the stalk. Cut the savoy cabbage into fine strips. Peel and finely dice the onion. Dice the bacon as well. Fry the bacon and onion in a pan. Add cabbage and steam. Mix 3 tablespoons cream and 1 tablespoon flour. Mix the rest of the cream, tomato paste and stock, add to the savoy cabbage and bring to the boil. Stir in flour. Season cabbage with cumin, salt and pepper and cook for 15-20 minutes.

3. 3

   Fry the bacon and onion in a pan. Add cabbage and steam. Mix 3 tablespoons cream and 1 tablespoon flour. Mix the rest of the cream, tomato paste and stock, add to the savoy cabbage and bring to the boil. Stir in flour. Season cabbage with cumin, salt and pepper and cook for 15-20 minutes. Arrange gratin with some cabbage on a plate. Garnish with thyme as desired

4. 4

   Form: Pillivuyt

Nutrition Facts

KCAL
640 kcal

CARBS
36 g

FATS
45 g

PROTEINS
21 g