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Recipe

Sausage, potato and pea au gratin

Do it the French way with a layer of cheesy breadcrumbs over bechamel sauce, sausages and potato.

May 29, 2014 2:00pm
  • 10 mins preparation
  • 50 mins cooking
  • Makes 4 Item
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Ingredients

Bechamel sauce
  • 300 millilitre milk
  • 1 small onion, quartered
  • 1 bay leaf
  • 40 gram butter
  • 2 tablespoon flour
  • pinch ground nutmeg
Sausage, potato and pea au gratin
  • 1/3 cup breadcrumbs
  • 1 tablespoon olive oil
  • 4 thin beef sausages
  • 1 small leek, trimmed, washed, sliced
  • 2 potatoes, par-boiled
  • 1/2 cup frozen peas
  • 1/2 cup grated cheese

Method

Sausage, potato and pea au gratin
  • 1
    Preheat oven to moderate, 180°C. Lightly grease 4 x 1-cup ramekins. Sprinkle each evenly with breadcrumbs.
  • 2
    Heat oil in a large frying pan on medium. Cook sausages 8-10 minutes, turning, until browned Remove. Slice.
  • 3
    Add leek to same pan. Saute 2-3 minutes, until tender. Remove from heat.
  • 4
    Thinly slice potatoes. Arrange some of the potato over base of each ramekin and top with a little sausage, leek and peas. Season to taste. Continue layering with remaining ingredients. Arrange ramekins on an oven tray.
Bechamel Sauce
  • 5
    In a medium saucepan, combine milk, onion and bay leaf. Bring to boiling point on medium heat. Remove. Set aside 5-10 minutes to infuse flavours. Melt butter in a saucepan on medium heat. Add flour and cook, stirring, 1 minute. Remove from heat. Strain warm milk into jug. Gradually whisk into roux until smooth. Return to heat and cook. stirring constantly, until mixture boils and thickens. Reduce heat to low and simmer 3 minutes. Add nutmeg and season to taste.
  • 6
    Pour béchamel evenly between ramekins. Sprinkle with cheese. Bake 20-25 minutes, until potato is cooked through and top is golden. Set aside 5 minutes before serving.

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