Meat-based recipe
Savoury browned sausages sit between tender leeks and thin potato slices in a creamy, golden gratin. Leeks and potatoes store well from the allotment, making this a satisfying cold-weather dish with straightforward preparation.
Ingredients
- 6, about 450g Pork sausages
- 2 medium, about 350g, washed and sliced Leeks
- 700g, peeled and sliced 3mm thick Potatoes
- 1 small, finely sliced Onion
- 200ml Double cream
- 150ml Milk
- 1 tsp Wholegrain mustard
- 1 tsp Fresh thyme leaves
- 70g, grated Mature cheddar
- 10g, for the dish Butter
- to taste Salt and black pepper
Equipment
Large frying pan · 2-litre ovenproof gratin dish · Mandoline or sharp knife
Method
- Heat the oven to 190°C (170°C fan). Brown sausages in a frying pan over medium heat for 8–10 minutes, turning, until golden outside but not cooked through. Transfer to a plate and slice into thick coins once cool enough to handle.
- In the same pan, cook onion and leeks over medium-low heat for 7–8 minutes until soft but not browned. Stir in mustard and thyme; season lightly because sausages and cheese are salty.
- Butter the dish. Layer half the potatoes, then half the leek mixture and half the sausage. Repeat, finishing with an even potato layer.
- Whisk cream and milk together and pour evenly over the dish. Press the top gently so the liquid reaches most slices; scatter with cheddar and cover loosely with foil.
- Bake covered for 35 minutes. Remove foil and bake another 25–30 minutes until the potatoes are tender when pierced, the centre is bubbling and the top is browned. If the top darkens early, cover it again.
- Check sausage pieces in the centre reach 75°C for 30 seconds or an equivalent safe time-temperature combination. Rest for 10 minutes before serving so the cream thickens around the layers.
Allotment tip
Slice potatoes to an even thickness so they cook at the same rate; a mandoline is useful but take care and use its guard.
Cooking tips
Wash leeks after slicing, separating the rings to remove grit. If using very large potatoes, cut the slices in half so they layer neatly.
Common mistakes to avoid
Do not skip the covered first bake: exposed potato edges can dry before the centre is tender. Keep sausage pieces distributed through the dish for even heating.
Serving suggestions
Serve with steamed greens, cabbage or a sharp leafy salad to balance the creamy potatoes.
Seasonal allotment note
A winter dish for stored potatoes and leeks. Remove soil between leek leaves and use sound potatoes; do not use green or sprouting tubers.
Ingredient swaps
Use chicken sausages, checking their ingredients and cooking through, or replace cream with extra milk thickened with 1 tsp cornflour. Add cabbage or kale between layers if available.
Allergens: Gluten may be present in some sausages (check label) Milk (cream, milk, butter and cheddar) Mustard
Storing leftovers
Cool within 2 hours and refrigerate covered; eat within 48 hours or freeze portions. Reheat once until steaming hot through the middle. The potato texture softens a little after freezing.