1. Heat oven to 325°F. 2. Heat a nonstick fry pan. 3. Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown. 4. Remove from the pan and slice into three, lengthwise on the diagonal. 5. Heat the frying pan once more. 6. Add half the butter, and when melted add the onions. 7. Cook gently for 10 minutes until soft and translucent. 8. Remove from the pan and set aside. 9. Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy. 10. Remove and drain on paper towel. 11. Add the cabbage and 2 TBS water. 12. Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt. 13. Drain off any fat, remove from the pan and set aside. 14. Grease a large gratin dish with 1 oz. of the butter. 15. Place a layer of sliced potatoes in the bottom of the dish. 16. Season with salt, freshly ground black pepper and a sprinkling of the thyme. 17. Top with a layer of sliced sausages, then a layer of onion. 18. Spoon over the cooked cabbage and bacon. 19. Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato. 20. Season again with the salt, pepper and thyme. 21. Gently heat the cream, stock and bay leaves until almost boiling. 22. *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes. 23. Dot with the remaining butter and cover with foil. 24. Place on a baking sheet and bake in the oven for 1 3/4 hours. 25. Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
