The most popular dish in my household absolutely delicious
- Carbohydrate 90.6541124731432 g
- Cholesterol 50.7999999771755 mg
- Fat 17.4195062408702 g
- Fiber 9.53493766598404 g
- Protein 26.8247062308274 g
- Saturated Fat 8.73065562255778 g
- Serving Size 1 1 Serving (859g)
- Sodium 1220.38549891203 mg
- Sugar 81.1191748071592 g
- Trans Fat 1.40675999936091 g
- Calories 620 calories
Step-by-step
- Preheat oven to Gas 4, 350 fahrenheit.
- Separate the sausages and put them in lightly oiled baking dish and brown them off in the oven, turning frequently.
- Remove from oven when browned and leave to cool.
- Meanwhile put a layer of potatoes into the bottom of a large, flameproof casserole and season well.
- Sprinkle on half of the leeks, onions and cheese.
- Take the sausages and cut or snip half of them into chunks over the leek and onion mixture.
- Repeat the layering with the rest of the potatoes, leeks, onions, cheese and cut-up sausages.
- Slowly pour over the stock/tomato mixture, pushing the sausage/vegetable/cheese mix down slowly until it is just covered in liquid (top up with water if necessary)
- Cook for 1 1/2 hours then give a good stir, check for seasoning, and it's ready - or you can pop it back in on a low oven until YOU'RE ready!
Replacing chicken stock with a rich vegetable broth alters the depth of the braising liquid, shifting the background notes from poultry-forward to earthy and herbaceous. Layering starchy potatoes directly in the casserole requires careful moisture management to achieve proper tenderness without dissolving the structural integrity of each slice during the hour and a half bake time.
- Slice potatoes to a uniform thickness of roughly one-eighth of an inch using a mandoline to ensure even starch gelatinization throughout the deep baking dish.
- Brown the sausages only partially during the initial thirty-minute oven phase, allowing internal rendering to finish inside the simmering stock and cheese matrix.
- Adjust the liquid level so the stock reaches just beneath the uppermost potato layer, supplementing with plain water if the combined stock and tomato puree falls short.
- Scale quantities proportionally within a wider flameproof vessel rather than deepening the layers, which prevents the center from remaining undercooked while the edges scorch.
