Bonfire Night Gratin
ready in 2 h.
- 3 ¼ cups floury potatoes (cut into 2-3 cm dice)
- 2 onions (finely diced)
- 2 Tbsps vegetable oil
- 1.333 cups Meat stock
- 2 Tbsps tomato puree
- 1 tsp dried marjoram
- ⅜ cup hot milk
- Nutmeg (freshly grated)
- butter (for the dish)
- 4 cups fresh Pork sausage (sliced)
- 1 cup grated Cheese (e. g. cheddar or Emmental)
Cook the potatoes in boiling salted water for around 15 minutes until soft.
Meanwhile, heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and butter a casserole dish.
Sauté the onions in hot oil until translucent, deglaze with the stock, stir in the tomato purée and marjoram and season with salt and ground black pepper. Simmer for around 5 minutes and then take off the heat.
Drain the potatoes and leave briefly for the steam to evaporate. Press them through a potato ricer into a bowl (or mash finely with a masher). Stir in the hot milk and season the mashed potato to taste with salt and nutmeg.
Mix the sliced sausages with the onion sauce and pour into the casserole dish. Spread the mash over the top and create a corrugated texture using a knife or dough scraper. Sprinkle the cheese over the top and bake for 40-45 minutes until golden brown.