30 minutes preparation time
1 hour 5 minutes cooking
time
819 Kcal per portion
59.7g fat per portion of which
26.8g is saturated
4 servings
Baking potatoes 900g (2lb), peeled and cut into 1cm (%in) dice
Onions 2 large, peeled and halved, each half cut into three lengthways and the wedges fanned
Smoked pork sausage rings 2 x 227g, each one cut into thick diagonal slices
Butter 50g (2oz), melted Olive oil 2 tbsp
Mixed dried herbs
1-2 tsp
Salt and freshly ground black pepper
Single cream 4 tbsp
Cheddar cheese 75g
(3oz), grated
Torn flat-leaved parsley
to garnish
Preheat the oven to 200°C/400°F/ Gas 6. Put the potatoes into a large saucepan, cover with cold water and add a little salt. Bring to the boil and cook for 2 minutes. Pour into a colander and drain well.
Transfer the potatoes to a large baking dish, or small roasting tin, add the onions, sausage slices, butter, oil and herbs. Season lightly with salt and mix well. Cover with a lid or foil and bake for 45 minutes, stirring occasionally.
Remove the baking dish or roasting tin from the oven and uncover it. Drizzle the cream over the potato mixture, season with freshly ground black pepper and then sprinkle with the cheese.
Increase the oven temperature to 220°C/425°F/Gas 7. Return the potato and sausage bake to the oven and continue cooking for a further 15-20 minutes, or until golden brown and the potatoes are cooked. Serve hot, sprinkled with parsley.