for 4 person

Sausage mixture

1 tbsp	olive oil
2	leek, cut into thin rings
4	farmers' bratwurst, insides removed
1 dl	white wine
	salt and pepper to taste

Potatoes

400 g	waxy potatoes, cut into approx. 3 mm slices
2 dl	milk
2 dl	full cream
1	garlic clove, pressed
a little	nutmeg
½ tsp	salt
a little	pepper
60 g	grated Gruyère
1 tbsp	thyme leaf

How it's done

Sausage mixture

Heat the oil in a frying pan. Sauté the leek for approx. 5 mins., then remove from the pan. Fry the sausage meat in batches for approx. 3 mins. per batch. Return the leek and sausage to the pan, pour in the wine, season. Transfer the sausage mixture to the prepared tin.

Potatoes

Arrange the potato slices in rows on the sausage mixture. Combine the milk, cream and garlic, season. Pour the sauce over the potatoes and top with cheese and thyme.

Bake

Approx. 45 mins. in the centre of an oven preheated to 200°C.

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